2 skin on chicken breast fillets
2 large basil leaves
2 slices prosciutto
1 tbsp olive oil
2 tbsp marsala
100ml low FODMAP chicken stock
2 tbsp lactose free cream
For the basil mash
500g potatoes, cut into large chunks
2-3 tbsp lactose free cream
1 tbsp grated parmesan
Make the mash: boil the potatoes in salted water for 15-20 mins until tender.
Drain and mash well. Stir in the lactose free cream, then the Parmesan and basil. Season with black pepper and keep warm.
Meanwhile, sit the chicken breasts on a board and cut through them horizontally leaving one side attached.
Open them up like a book and lay a basil leaf on top of each, topped with a slice of prosciutto.
Secure with a cocktail stick. Heat the oven to 180C.
Heat the oil in a large, non-stick frying pan and add the chicken breasts, skin side side down.
Cook for 2-3 mins until golden, then turn over and remove the chicken and pop into a roasting tray.
Roast for 20-25 mins until the chicken is cooked.
Into the pan you cooked the chicken, pour over the Marsala and allow to bubble for 1 min.
Add the stock and then boil the pan juices to reduce a little.
Add the lactose free cream and reduce sauce until it coats the back of a spoon
Cut the chicken breasts in half and serve with the sauce and the basil mash.
Recipe adapted from: Good Food