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Photo of Chicken breast with red cabbage and hazelnuts by WW

Chicken breast with red cabbage and hazelnuts

Total Time
35 min
20 min
15 min
Crimson cabbage sweet and crunchy, has a regal edge when combined with hazelnuts, providing an unsurpassable accompaniment to succulent chicken wrapped in prosciutto


Orange sweet potato (kumara)

630 g, (700g), peeled, cut into 3cm pieces


¼ cup(s), (35g), roasted, chopped

Skim milk

½ cup(s), (125ml)

Skinless chicken breast

450 g, (2 x 250g fillets), fat trimmed, halved lenghtways

Fresh rosemary

2 tsp, chopped

Prosciutto fat trimmed

80 g, (4 x 20g slices), fat-trimmed

Olive oil

1 tbs

Red cabbage

3 cup(s), shredded


2 tbs, white wine

Caster sugar

2 tsp

Green string beans

400 g


  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.


TIPS: 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.If the cabbage starts to stick to the pan, add 2 tablespoons of water during cooking.