Brie, Proscuitto & Pesto Stuffed Chicken
A gluten free easy recipe with 4 ingredients and 4 steps
Ingredients
- 4 200g Chicken Thigh
- 1 300g Brie Cheese: , Sliced into 4 pieces
- 1/2 cup Pesto
- 8 100g Prosciutto
Instructions
- Preheat oven 180c.
- Place the chicken on a board and layer with chunks of Brie and a dallop of pesto
- Gently roll to enclose the ingredients. Then wrap prosciutto securely around the chicken. Place on an oven tray. Season with salt and pepper. Drizzle with olive oil. Cook for 25 minutes
- Once cooked, serve with white mash and green beans. Make sure to pour all the lovely juices from the pan on the to chicken when serving
Nutrition
Serving: 1bowl | Calories: 131kcal | Carbohydrates: 3g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 5mg | Sodium: 305mg | Potassium: 6mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 628IU | Calcium: 51mg | Iron: 0.2mg
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