Chicken Breast with Red Cabbage and Hazelnuts
Weight Watchers
Chicken Breast with Red Cabbage and Hazelnuts
Chicken Breast with Red Cabbage and Hazelnuts recipe, brought to you by MiNDFOOD.
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.
