Chicken Breast with Red Cabbage and Hazelnuts
Chicken Breast with Red Cabbage and Hazelnuts
700g sweet potato (kumara), cut into 3cm pieces
½ cup (125ml) skim milk
2 x 250g lean chicken breast fillets, fat trimmed, halved lengthways
2 tsp finely chopped fresh rosemary
4 x 20g slices fat-trimmed prosciutto
1 tbs olive oil
¼ large red cabbage, shredded
2 tbs white wine vinegar
2 tsp caster sugar
¼ cup (35g) roasted hazelnuts, chopped (see tip)
400g green beans
1 Boil, steam or microwave sweet potato until tender. Drain. Place in a large bowl with milk and mash until smooth. Cover to keep warm.
2 Meanwhile, pound chicken with a meat mallet until 1cm thick. Sprinkle with rosemary and wrap each piece with a slice of prosciutto. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook chicken for 2–3 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm.
3 Heat remaining oil in same pan over high heat. Add cabbage and cook, stirring, for 3–4 minutes or until softened (see note). Add vinegar and sugar and cook for 1 minute. Remove from heat and stir in hazelnuts.
4 Boil, steam or microwave beans for 2–3 minutes or until just tender. Divide cabbage mixture among plates and top with chicken. Serve with mash and green beans.
NOTE: If the cabbage starts to stick to the pan, add 2 tablespoons of water during cooking.
TIP: To toast hazelnuts, preheat oven to 180°C or 160°C fan-forced. Spread nuts on a baking tray and bake for 3 minutes or until toasted. Place toasted nuts in a dry tea towel and rub off the skins.