Cooking fatigue is a genuine cultural phenomenon in Australia right now. Research from Roy Morgan puts the number of Aussies actively looking for a way out of weeknight cooking at close to one in two – split between the “Zappits,” the “Take-it-aways” and the “Just Feed Me” crowd, all united by a simple refusal to stand at the stove after a long day.
It’s a mood Nikki Osborne knows well. The comedian, TV presenter and self-styled Bush Barbie made headlines this year for landing Prime Minister Anthony Albanese as a podcast guest, and she’s since turned that same unfiltered energy toward the kitchen. The result is Nikki’s ‘CBF’ Box, a limited-edition EveryPlate collection built around six of her favourite low-effort dinners – Pork Schnitzel & Truffle Mash and Luxe Rump Steak & Homestyle Gravy among them.
This prosciutto-wrapped chicken is a fair example of the philosophy at work: four straightforward steps, a 15-minute prep window, and a plate that looks considerably more effort than it is. Salty prosciutto wrapped around chicken breast, roasted rosemary potatoes, baby broccoli with a hit of lemon, and truffle mayonnaise to finish – a dinner with just enough polish to feel like an occasion. Without replying on Uber Eats.
INGREDIENTS
(2 Person / 4 Person)
- Potato — 2 / 4
- Rosemary — 1 stick / 2 sticks
- Prosciutto — 100g / 200g
- Chicken breast — 330g / 660g
- Baby broccoli — 1 bunch / 2 bunches
- Lemon — ½ / 1
- Italian truffle mayonnaise — 1 packet / 2 packets
- Olive oil (pantry item)
INSTRUCTIONS
1. COOK POTATOES
- Preheat oven to 200°C/180°C fan-forced.
- Cut potato into bite-sized chunks.
- Pick rosemary leaves (see ingredients).
- Place potatoes and rosemary on a lined oven tray.
- Drizzle with olive oil, season with salt and pepper and toss to coat.
- Roast until tender, 25–30 mins.
2. PREP & COOK CHICKEN
- While the potatoes are roasting, lay 2–3 slices of prosciutto slightly overlapping on their long side on a second lined oven tray.
- Place one chicken breast across prosciutto. Wrap prosciutto around chicken and turn seam-side down on the oven tray.
- Repeat with remaining chicken and prosciutto.
- Bake chicken until cooked through, 16–20 mins. Set aside to rest.
3. COOK BABY BROCCOLI
- Trim baby broccoli and halve any thicker stalks lengthways. Halve lemon.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook baby broccoli, tossing, until tender, 5–6 mins. Add a squeeze of lemon juice and season.
4. FINISH & SERVE!
- Divide roast potatoes, chicken and baby broccoli between plates. Serve with truffle mayonnaise.