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
- 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.
- 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.
- 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.
- 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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