Ingredients 500 g peeled potatoes
40 ml warmed milk
2 slices prosciutto
2 chicken breasts
30 g grated cheese
About 60 g pitted prunes
½ cup chicken stock
½ tsp wholegrain mustard
Green beans, to serve
Preheat the oven to 180° or 160° if fan forced.
Add salt to some cold water, and boil the potatoes for about 20 minutes or until tender.
Leave them in the hot water till the recipe is almost finished so they stay hot, or alternatively do them at a later point.
While they are boiling, put each slice of prosciutto on a flat surface.
Flatten the chicken breasts with a meat mallet in a plastic bag, and put one on each piece of prosciutto -I broke off a few pieces of prosciutto as they were very long and I had some smaller bits of chicken left.
Put some of the cheese on each one, followed by the pitted prunes.
Roll up the chicken and secure ends with toothpicks.
Cook the chicken in a frypan, turning after about 5 minutes or until browned.
Put pan in oven and roast for no more than about 10 minutes or until the chicken is just cooked through.
Transfer to a plate and cover with foil to keep warm.
Place the pan back on the hot plates, and add the wine to deglaze. Simmer the wine for 2 minutes or until reduced by half.
Stir in the stock and mustard.
Simmer for about 5 - 7 minutes or until reduced a bit.
Boil the beans in a bit of water while this is cooking.
Also while this is cooking, drain the potatoes, add the milk and mash.
Divide the mash between the plates, slice the cooked chicken rolls, and place on top of the mash.