Chicken breast with red cabbage and hazelnuts
Orange sweet potato (kumara)
630 g, (700g), peeled, cut into 3cm pieces
¼ cup(s), (35g), roasted, chopped
½ cup(s), (125ml)
Skinless chicken breast
450 g, (2 x 250g fillets), fat trimmed, halved lenghtways
2 tsp, chopped
Prosciutto fat trimmed
80 g, (4 x 20g slices), fat-trimmed
3 cup(s), shredded
2 tbs, white wine
- Boil, steam or microwave sweet potato until tender. Drain. Place in a large bowl with milk and mash until smooth. Cover to keep warm.
- 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.
- 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.
- 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.