Chicken Quick

One-pan chicken and prosciutto with tomatoes, mozzarella and basil

Name: One-pan chicken and prosciutto with tomatoes, mozzarella and basil
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 4
Ingredients: 2 large free-range chicken breasts, halved horizontally; ½ bunch basil, leaves picked; 1 ball buffalo mozzarella, sliced into 4; 8 prosciutto slices; ¼ cup (60ml) extra virgin olive oil, plus extra to drizzle; 200g mixed cherry tomatoes; 200g grape tomatoes; 100g Sicilian green olives, pitted; 2 garlic cloves, crushed; 1 tbs white balsamic vinegar; Crusty bread to serve (optional)

4 ratings

05m

18m

One-pan chicken and prosciutto with tomatoes, mozzarella and basil

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by Lucy Busuttil

delicious. on Sunday Food Editor

Oct 01, 2017

Enjoy these classic flavours from Italy in this easy go-to midweek meal.

2 large free-range chicken breasts, halved horizontally
½ bunch basil, leaves picked
1 ball buffalo mozzarella, sliced into 4
8 prosciutto slices
¼ cup (60ml) extra virgin olive oil, plus extra to drizzle
200g mixed cherry tomatoes
200g grape tomatoes
100g Sicilian green olives, pitted
2 garlic cloves, crushed
1 tbs white balsamic vinegar
Crusty bread to serve (optional)

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 5-6 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 drizzle with oil. Serve with crusty bread.