• 300g chicken breasts (2)
  • 100g Asparagus tips
  • 200g mozzarella
  • 70g (at least 4 slices) Prosciutto
  • 2 tsp dried thyme
  • 2 garlic cloves
  • glug of olive oil
  • pinch of salt and pepper


  1. 1

    Pre-heat the oven to 200 degrees 

  2. 2

    Slice open the chicken breasts lengthways and fill with 100g of the mozzarella slices – about 4 pieces of cheese for each piece of chicken. 

  3. 3

    Season the inside with a pinch of salt and pepper, thyme in each, close up the chicken and carefully by wrapping the breasts in 2 slices of the Prosciutto. Place the chicken in an oven proof dish, drizzle with olive oil and place the garlic in oil, and sprinkle over the last of the thyme, bake for 30-35 minutes. 

  4. 4

    When there is 5-6 mins left on the chicken, boil some water and add the asparagus – blanch for 5 mins

  5. 5

    Serve together, with some of the garlic oil spooned over. We also served ours with Taste the Difference potato Dauphinoise

Nutritional Details

Each serving provides
  • Energy 2382kj 569kcal 28%
  • Fat 33.0g 47%
  • Saturates 17.0g 85%
  • Sugars 1.3g 1%
  • Salt 165.0g 2750%

% of the Reference Intakes

Typical values per 100g: Energy 691kj/165kcal

Each serving provides

2.3g carbohydrate 1.4g fibre 66.0g protein

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