[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 27/07/2024. See terms.
Photo of Prosciutto chicken with orange salad by WW

Prosciutto chicken with orange salad

Total Time
30 min
15 min
15 min
Turn your average chicken breast into a restaurant quality, flavour packed meal with sweet and tangy oranges and melt-in-the mouth prosciutto.



120 g, sourdough, sliced into 3mm-thick slices

Skinless chicken breast

436 g, (buy 480g) fat trimmed

Prosciutto fat trimmed

4 slice(s), fat trimmed

Fresh sage

1 tbs, (8 large leaves)


2 medium

Whole grain mustard

1 tbs

Olive oil

1 tbs


250 g, baby, cooked, peeled

White radish

6 individual, red, trimmed, thinly sliced


120 g


  1. Preheat oven to 180°C. Place the baguette slices on a baking tray. Bake for 5 minutes or until crisp. Set aside to cool.
  2. Meanwhile, place the chicken on a clean work surface. Arrange 2 sage leaves on the top of each chicken breast. Wrap a slice of prosciutto around each chicken breast.
  3. Heat a large non-stick frying pan over medium heat. Cook the chicken for 4 minutes each side or until browned and cooked through. Transfer to a plate. Cover with foil. Rest for 5 minutes.
  4. Meanwhile, use a zester to remove long thin strips of rind from the oranges and reserve. Peel away skins and white pith. Using a small sharp knife, cut oranges into segments over a bowl to catch juice.
  5. Whisk the reserved orange juice, mustard and oil in a bowl until combined. Season with salt and pepper. Add the orange segments, beetroot, radish and rocket. Gently toss to combine.
  6. Divide salad among serving plates. Break up baguette slices and scatter over salad with orange zest. Serve chicken breasts immediately with salad.