500gm Chat Potatoes, halved
400gm Brussels Sprouts, halved
2 ½ tbsp Extra Virgin Olive oil
4 skin off Chicken Breasts
100gm Gorgonzola, cut into 4 pieces
4 slices Prosciutto
Lemon wedges, to serve
Preheat oven to 190C and line large baking tray with baking paper. Place potato in large pot, cover with water, bring to boil over high heat. Add sprouts and boil for further 2 minutes. Drain, pat dry with paper towel.
Spread potato mixture over prepared tray. Drizzle with 2 tablespoons of oil. Add salt and pepper, toss to combine and roast for 15 minutes or until tender.
With sharp knife, cut from thick end of breast and butterfly, insert Gorgonzola, roll up, then wrap prosciutto around chicken breast.
Heat remaining oil in large non-stick fry pan over medium heat. Cook chicken breast for 5 minutes or until golden brown, transfer chicken breast to tray and roast for another 12 – 15 minutes.
Place vegetables in center of dinner plate, cut chicken in half and place on top. Serve with lemon.