Prosciutto-wrapped chicken with pesto & cheese sauce
Calorie controlled cooking spray
Chicken breast, skinless, raw
200 g, Tenderstem
New potatoes, raw
600 g, halved
Low Fat Spread
1 tablespoons, finely chopped
Medium fat soft cheese
Reduced Fat Green Pesto
2 tablespoons, level
100 g, young leaf
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a large nonstick frying pan with cooking spray and set over a medium heat. Season the chicken and wrap each fillet in two slices of prosciutto. Cook for 2-3 minutes on each side until golden. Transfer the chicken to a baking tray and bake for 5 minutes. Add the broccoli to the tray and bake for a further 10 minutes, until the chicken is cooked through.
- Meanwhile, bring a large pan of water to a boil. Add the potatoes and cook for 10 minutes until tender, then drain and toss with the spread and mint.
- Return the frying pan to the heat and gently melt the Philadelphia. Stir through the pesto, then stir in 175ml water until smooth. Add the spinach to the pan and cook for 2-3 minutes until wilted.
- Divide the sauce between plates and top with the chicken and broccoli. Serve with the potatoes on the side.