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  • foodfergs


Once in a while in our house, we like to cook something a bit more special for one another. Saturday night was date night (which included far too much prosecco and a very competitive game of Cluedo) and I was in charge of cooking.

Taking inspiration from one of my favourite dishes (stuffed chicken breasts) I reinvented the recipe to include a Mediterranean twist. And voila! This is what I came up with!

Serves 2


For the chicken:

2 large chicken breasts

4 slices of prosciutto

A handful of sundried tomatoes

A handful of black olives

1/2 lemon zest

2 tbsp of soft cheese

2 tsp of oregano

For the mash:

5 medium sized Maris piper potatoes

1/2 lemon zest

4 cloves of garlic

2 tsp of whole grain mustard

A splash of milk

1 tbsp butter

For the sauce:

1 lemon (juiced)

1 tbsp of olive oil

1 tsp oregano

Splash of Prosecco

1 tsp of mustard powder


1. Preheat your oven to 200C. Lightly oil an oven proof dish (this will be for the chicken).

2. In a large bowl, mix your soft cheese, lemon zest, finely chopped sundried tomatoes and olives and oregano. Mix thoroughly. Set to one side.

3. For the chicken, cut the chicken length ways to make an envelope / butterfly. Cover with cling film and with a rolling pin hit it gently to flatten it.

4. On another piece of cling film, lay out two strips of prosciutto. Place your chicken breast at the top of the prosciutto. Add your mixture into the middle of the chicken and roll up tightly in the cling film, wrapping the prosciutto as you go. Tightly close and seal and put in the fridge for 20 minutes for it to maintain its shape.

5. After 20 minutes remove chicken from the fridge and place in the oiled tray in the oven for half an hour until cooked through.

6. Peel potatoes and bring to the boil for 20 minutes until soft. Once cooked, drain and add all other ingredients before mashing until it’s a creamy smooth texture.

7. For the sauce mix all ingredients together in a jug.

8. Once the chicken is cooked through, serve hot with mashed potato and dressing! We served ours with buttered pan fried asparagus but you do what you want!

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