Stuffed Chicken Breast

A rolled chicken breast wrapped in crisp prosciutto stuffed with a colourful spiral of red peppers, sundried tomatoes and bright green herbs served with golden duck fat roast potatoes.
Cooking Time: 1 hour 10 minutes. Preparation time 40 minutes. Makes: 4 serves


  • 4 medium chicken breasts skin off
  • sea salt and freshly ground black pepper
  • 12 slices thinly cut prosciutto
  • 1 285g jar Always Fresh roasted piquillo peppers – drained
  • 1 220g jar Always Fresh sundried tomato strips – drained
  • 2 tbps olive oil
  • 2 large handfuls washed spinach leaves
  • ½ cup washed basil leaves


Duck Fat roast potatoes

  • 1 kg waxy potatoes like Dutch creams or Nicola peeled
  • 2 tablespoons Always fresh French duck fat
  • sea salt and freshly ground black pepper


To Serve

  • 12 small basil leaves


  1. Cut the potatoes into the size you like and parboil for 15 minutes or until just tender. Drain and return to pan.
  2. Stir in 2 tablespoons Always Fresh French Duck fat, season generously with salt and pepper and stir to coat well.
  3. Spread the seasoned potatoes in a single layer on an oven proof tray and bake in the preheated oven for about 45 minutes until golden and crisp.
  4. Cut the drained piquillo peppers down the side, open them up and lay flat on a large plate with the drained sundried tomatoes so they are ready to use.
  5. Trim any fat from the chicken breasts. Place each breast between two double sheets of cling film and using a rolling pin or a meat mallet flatten the breast to a thin, even, all over thickness (approximately ¾ cm).
  6. Remove the top layer of cling from the flattened chicken breast. Lay 3 slices of prosciutto slightly overlapping on the chicken.
  7. Top with another double layer of cling film with a generous overhang (at least 15 cm) and flip so the prosciutto is underneath and the chicken is on top.
  8. Remove the top cling film, season the chicken with salt and pepper and lay a thin layer of washed spinach leaves and a few basil leaves all over the chicken, followed by about 3 flattened Always Fresh piquillo peppers and a line of sundried tomato strips (so when you roll the chicken you will get tomatoes right the way through).
  9. Use the cling film to help lift the side of the stuffed chicken breast, tuck the edge closest to you over and roll tightly into a sausage shape. Twist the ends of the cling film to seal and hold the roll firmly together. Repeat with the other breasts.
  10. In a large double steamer over a pan of rapidly boiling water. Steam the stuffed breast rolls for about 15 minutes or until the chicken meat is cooked through and they feel firm to the touch.
  11. Remove from the steamer.
  12. On a large plate using tongs (taking care not to get burnt by the hot steam) use scissors to cut off one end of the cling film parcel and pour out the chicken juices (keep these to use later) and remove the rest of the cling film.
  13. Transfer the steamed breasts to a large frying pan with the olive oil. Fry on a medium high heat turning regularly until the prosciutto has browned.
  14. Serve the pepper stuffed chicken breasts cut in thick slices so you can see the filling. Scatter with basil leaves and serve with the crisp duck fat roast potatoes and a green salad.