Ingredients
- 2 teaspoons olive oil
- 1 small brown onion, halved, thinly sliced
- 5 (about 600g) Red Jacket potatoes, peeled, cut into 5mm-thick slices
- 1 x 185ml can light & creamy evaporated milk (Carnation brand)
- 125ml (1/2 cup) skim milk
- 1 teaspoon Massel vegetable stock powder
- 300g orange sweet potato (kumara), peeled, cut into 5mm-thick slices
- 4 (about 100g each) chicken thigh fillets, skin and excess fat trimmed
- Olive oil spray, to grease
- 2 slices prosciutto, halved crossways
- 1 bunch rocket, ends trimmed, washed, dried, leaves torn
- 20g parmesan, shaved
- 1 teaspoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
Directions
- Step 1
Preheat oven to 190°C. Heat the oil in a small non-stick frying pan over medium-low heat. Add the onion and cook, stirring, for 4-5 minutes or until soft and light golden.
- Step 2
Arrange half the potato slices over the base of a rectangular 1.25L (5-cup) capacity ovenproof dish. Sprinkle with half the onion.
- Step 3
Whisk together the evaporated milk, skim milk and stock powder in a jug. Pour one-third of the milk mixture over the potato and onion. Top with a layer of sweet potato and sprinkle with the remaining onion. Pour over half the remaining milk mixture. Continue layering with the remaining potato and remaining milk mixture. Cover with foil and bake in preheated ovenfor 30 minutes. Uncover and bake for a further 30 minutes or until golden brown and tender. Remove from oven and cover with foil to keep warm.
- Step 4
Spray the chicken lightly with olive oil spray. Heat a medium non-stick frying pan over medium heat. Add the chicken and cook for 2 minutes each side or until golden. Remove from heat. Transfer chicken to a baking tray and top with prosciutto slices. Bake in oven for 15-20 minutes or until juices run clear when a knife is inserted into the thickest part of the fillet. Remove from oven.
- Step 5
Divide the rocket evenly among serving plates. Sprinkle with parmesan and drizzle with oil and vinegar. Cut the potato bake into quarters and divide among serving plates. Serve immediately with chicken.
Recipe courtesy of www.taste.com.au
Serving size 4