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Ingredients

4 (180g each) chicken breast fillets, trimmed
4 slices light Swiss cheese, halved
8 slices prosciutto
2 teaspoons olive oil
200g baby spinach leaves, to serve

Sweet potato mash

900g orange sweet potato, peeled, chopped
1 tablespoon extra-virgin olive oil
2 tablespoons warm low-fat milk

Method

Step 1 Preheat oven to 200°C. Line a baking tray with baking paper. Cut lengthways through each fillet to make a pocket, leaving about 1cm at each end (do not cut all the way through). Fill each pocket with 2 pieces cheese halves and 2 slices prosciutto.
Step 2 Make sweet potato mash: Place sweet potato in a saucepan. Cover with water. Bring to the boil over high heat. Boil, uncovered, for 15 to 20 minutes or until soft. Drain and return to saucepan. Add oil and warm milk. Mash until smooth. Season with salt and pepper. Cover and set aside.
Step 3 Meanwhile, heat oil in a large, non-stick frying pan over medium-high heat. Add chicken and cook for 1 to 2 minutes each side or until golden. Transfer to baking tray and roast for 7 to 10 minutes or until just cooked through. Cover and set aside for 5 minutes to rest.
Step 4 Serve warm chicken with baby spinach and sweet potato mash.

Cheese and prosciutto chicken with sweet potato mash

How to make Cheese and prosciutto chicken with sweet potato mash

Ingredients

Sweet potato mash

Method