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  • Serves 4
  • 40 minutes
  • Difficulty Easy
  • 10 Ingredients

Bright, fresh and oh so tasty, this dish is easy to prepare and will impress the family no doubt!


Ingredients (serves 4)

  • 3 large Chicken breast fillets, halved horizontally
  • 1/2 bunch Basil leaves
  • 1 ball Buffalo mozzarella
  • 9 Prosciutto slices
  • 60ml Olive oil
  • 200g Mixed cherry tomatoes
  • 200g Grape tomatoes
  • 100g Sicilian olives, pitted
  • 2 cloves Garlic, crushed
  • 1 TBS White balsamic vinegar

Method

  1. Preheat oven to 200°C. On each piece of chicken, place two basil leaves and one slice of mozzarella, then wrap around two slices of prosciutto to seal.
  2. Heat 2 tbs oil in a large ovenproof frypan over a medium-high heat. Add chicken and cook 2-3 minutes each side until golden. Place chicken in oven for 10-12 minutes until cooked through. Transfer chicken to a plate and loosely cover with foil.
  3. Using the same pan, heat the remaining 1 tbs oil over high heat. Add tomatoes, season, and cook for 2 minutes or until skin is starting to blister. Add olives and garlic, and stir to combine. Drizzle over vinegar, and cook for a further 2 minutes or until tomatoes are charred and just starting to collapse.
  4. Return the chicken and resting juices to the pan, nestling the chicken among the tomatoes. Scatter with remaining basil leaves, and serve

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