Stuffed Gildehoen chicken breast with Brussels sprouts and potatoes (Gluten-Free)
Ingredients
For 4 people
2 pieces Gildehoen chicken breast á approx. 400 grams, halved
500 grams of bantam potatoes (halve)
400 grams brussels sprouts (halve)
2½ tablespoon olive oil extra virgin
Cut 100 grams of gorgonzola into 4 pieces
4 wide slices of prosciutto
1 Lime in wedges
Preparation
1: Preheat the oven or BBQ to 200° C
2: Take a large roasting pan with parchment paper or prepare your BBQ indirectly.
3: Put the potatoes in a large saucepan with water, bring them to a boil. Let them simmer gently for 4 minutes.
4: Add the sprouts and let it boil for another 2 minutes. Drain and pat dry with paper towels.
5: Divide the potato mixture in the roasting pan and drizzle 2 tablespoons of extra virgin olive oil over it. Add spices to taste and mix them into the potato mixture. Let the mixture bake for about 15 minutes.
6: Meanwhile, cut a slit in the thickest part of each chicken breast with a scoop of knife.
7: Fill these with the gorgonzola and wrap them with the Prosciutto.
8: Heat the remaining oil in a large nonstick pan. Bake the chicken each side for about 2-3 minutes until the chicken is browned.
9: Add the chicken to the roasting pan. Bake for another 10 to 12 minutes until the chicken is fully cooked and the vegetables and potatoes are golden.
10: Serve with lemon wedges.