Add the potatoes to a pot of cold water. Cover the pot and bring to a boil. Uncover and continue to boil until the potatoes are tender, about 25 minutes.
Meanwhile, heat the olive oil in a non-stick skillet. Wrap the chicken breast in the prosciutto and season with salt and pepper. Sear the chicken breast on both sides until golden, about 4 minutes a side. Add the beans into the skillet and transfer to the oven. Roast for 15 minutes.
While the chicken is in the oven, mash the potatoes. When the potatoes are tender drain them and return them to the pot over the heat for 30 seconds until they are completely dry. Move off the heat and add the butter, Brie and milk. Season with salt and pepper and mash until smooth.
Plate the mashed potatoes with the green beans and the chicken breast.
- Serves: 1
- Prep Time:
- Cook Time:
- 1 tbsp (15 mL) extra virgin olive oil
- 1 tbsp (15 mL) unsalted butter
- 1 chicken breast
- 2 strips prosciutto
- 1 Yukon gold potatoes, peeled and chopped
- 2 tbsp (30 mL) double cream Brie
- 1/4 cup (60 mL) milk
- 6 green beans, ends trimmed