Nutrition balance score
Great
Glycemic Index
67
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories567.7 kcal (28%)
Total Fat24.2 g (35%)
Carbs29.1 g (11%)
Sugars3.6 g (4%)
Protein59.6 g (119%)
Sodium765.1 mg (38%)
Fiber6.6 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 210°C/190°C fan forced. Line a large baking tray with baking paper. Place potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Boil for 4 minutes. Add sprouts and boil for a further 2 minutes. Drain. Pat dry with paper towel.
Step 2
Spread potato mixture over prepared tray. Drizzle with 2 tbs oil. Season. Toss to combine. Roast for 15 minutes or until tender.
Step 3
Meanwhile, use a sharp knife to make a slit in the thickest part of each breast. Fill with gorgonzola. Wrap prosciutto around chicken.
Step 4
Heat remaining oil in a large non-stick frying pan over medium heat. Cook chicken, turning, for 5 minutes or until browned. Transfer chicken to tray with vegetables. Roast for a further 10-12 minutes or until chicken is cooked through and vegies are golden. Serve with lemon.
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