Recipe: Baked chicken with sage and prosciutto
How to Make:
- Preheat oven to 200°C. Place 1 piece of chicken on a clean work surface. Place 3 sage leaves on top of the chicken.
- Wrap with 2 prosciutto slices. Repeat with the remaining chicken, sage leaves and prosciutto slices.
- Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook for 2 mins each side or until golden brown. Transfer to a large baking dish.
- Add the onion and garlic to the pan and cook, stirring, for 2 mins or until light golden. Add tomatoes and stock and bring to a simmer. Remove from heat. Spoon the tomato mixture around the chicken in the dish. Top with the olives and rosemary. Season.
- Bake for 15 mins or until the chicken is cooked through and the sauce thickens slightly.
Time for preparing:
15 min.
Servings:
4
Ingredients:
- 4 Coles RSPCA Approved Australian Chicken Breast Fillets
- 12 sage leaves
- 8 slices prosciutto
- 2 tsp olive oil
- 1 red onion, cut into wedges
- 1 garlic clove, thinly sliced
- 400g can cherry tomatoes
- 1/2 cup (125ml) chicken stock
- 1/2 cup (60g) pitted Sicilian olives
- 1/4 cup rosemary sprigs
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