Vineyard chicken with crispy potatoes
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Vineyard chicken with crispy potatoes
Serves: 4
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
518Kcal
Fat
16gr
Saturates
7gr
Carbs
42gr
Sugars
15gr
Fibre
5gr
Protein
49gr
Salt
1.2gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 600g floury potatoes (eg Maris Piper), skin left on and cut into 1.5-2cm dice
- 100g mild soft goats’ cheese
- 2 rosemary sprigs, leaves finely chopped, or 1 tsp dried
- 4 skinless chicken breast fillets (2 x 300g packs)
- 4 slices prosciutto, or bacon
- 350g red grapes, cut into small bunches (or picked off the stems if you prefer)
- 2 tbsp olive oil
- 300g baby spinach
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6 and cook the potatoes in boiling salted water for 5-6 minutes in a large saucepan, or in a large lidded frying pan if you want to save on washing up, as you'll re-use the pan later.
- Meanwhile, mash the goats’ cheese and rosemary together with some black pepper in a small bowl. Cut a small slit in the side of each chicken breast, then stuff with the cheese mixture. Wrap each stuffed chicken breast in a slice of prosciutto, enclosing the cheese as much as possible. Place in a shallow roasting tin with the grapes, drizzle over 1 tablespoon of oil, season and roast for 20 minutes or until cooked through.
- Drain the potatoes in a colander and shake to fluff up a little. Heat 1 tablespoon of oil in the large frying pan over a fairly high heat and pan-fry the potatoes, turning occasionally, until crisp and golden; around 12-14 minutes.
- Add the spinach to the potatoes, cover with a lid and leave to wilt. Stir through the potatoes and serve with the chicken and grapes, spooning the roasting juices over.
