Brussels Sprouts With Chicken And Potatoes

1. 1

   Mince shallot and garlic, place in bowl with olive oil, salt and pepper. Let stand for 30 minutes.

2. 2

   Peel potato and cut into bite-size pieces. Toss with the shallot/garlic oil. Place in roasting pan and bake for 15 minutes at 400 degrees.

3. 3

   Meanwhile, cook chicken breast in a covered pan with Tuscan Sunset seasoning and broth until cooked through. Let cool slightly and cut into bite-size pieces.

4. 4

   Toss brussels sprouts with olive oil, salt and pepper. Add to the potatoes. Cook the mix another 10 minutes.

5. 5

   While this is cooking, crisp the prosciutto in a skillet, and crumble.

6. 6

   Add the chicken and prosciutto to the potato/brussels sprouts mix and toss well. Let cook 1 - 2 minutes.

7. 7

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.