25 minutes to make
Fat: 10g – saturated: 4g
Carbohydrates: 30g – sugars: 6g
Dietary Fibre: 5g
Iron: 3.5 mg
4 x 120g skinless, boneless chicken breast fillets
6 sun-dried tomatoes, thinly sliced
4 slices reduced-fat cheese, halved
4 slices prosciutto
500g potatoes, peeled, chopped
1/4 cup trim milk
1/2 cup creamed corn
2 tablespoons chopped fresh chives
Step 1 Preheat oven to 180°C. Using a small sharp knife, cut a horizontal slit in the side of each chicken breast. Push 2 teaspoons tomatoes and 2 cheese pieces into each slit. Wrap each breast in a prosciutto slice. Spray with oil.
Step 2 Heat a large frying pan over a high heat. Cook chicken for 1-2 minutes each side or until golden. Transfer to a baking paper-lined tray. Bake for 8-10 minutes or until cooked through.
Step 3 Meanwhile, boil potatoes for 10-12 minutes or until tender. Drain well then return to saucepan. Mash until smooth. Stir in milk, corn and chives. Serve corn mash with sliced chicken breast and green beans.