Chicken Wraps

INGREDIENTS

• 6 large potatoes, skin on
  
• Prenzel Tuscan Rice Bran Oil
  
• Prenzel Tuscan Flaky Salt
  
• Pepper
  
• 400g chicken tenderloin fillets
  
• Fresh oregano or basil leaves
  
• 75g Proscuitto or streaky bacon, sliced

METHOD

Preheat oven to 200°C.

Dice the potatoes into large chunks and put them on an oven tray.

Drizzle with approx 2 Tbsp Tuscan oil and season generously with Infused Salt and pepper.

Use your hands to toss potato and coat well. Cook in oven.

Place a couple of oregano or basil leaves lengthwise along each chicken tenderloin, then wrap in proscuitto.

Preheat a frying pan, add the remaining oil and sear the fillets on each side (around 2 minutes) until golden.

Place them in the oven directly on top of the potatoes and cook until crisp and golden. Serve with a salad or fresh steamed vegetables.