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Ingredients

3 zucchini, chopped
1 red capsicum
1 eggplant
Olive oil spray
4 chicken breast fillets
4 slices jarlsberg cheese
8 slices prosciutto

Method

Step 1 Preheat oven to 200°C. Place 3 zucchini, chopped, 1 red capsicum, deseeded, chopped and 1 eggplant, chopped in a large roasting pan. Spray with olive oil spray and season. Bake for 45 minutes.
Step 2 Cut 4 chicken breast fillets in half horizontally, not cutting all the way through, to open out and butterfly. Place 4 slices jarlsberg cheese, halved, into the slits and fold the chicken back over to enclose.
Step 3 Use 8 slices prosciutto and wrap 2 around each chicken fillet. Place on top of the vegetables and bake for a further 15 minutes. Serve with the vegetables.

Jarlsberg and prosciutto chicken with roast vegies

How to make Jarlsberg and prosciutto chicken with roast vegies

Ingredients

Method