We like easy & quick and this is both! Oven roasted chicken with a Mediterranean twist with it's cherry tomatoes, kalamata olives, mozzarella and prosciutto. Combine it any way you like it.
Source: Donna Hay "No time to cook"
Preparation time: +/- 30 minutes
Serves 3-4 people
2 chicken breasts
250g cherry tomatoes (Baku/Uzbekistan)
75g depitted Kalamata olives (Moscow fresh or specialty stores)
4 slices mozzarella (Moscow Fresh or market)
8 basil leaves
8 slices of pancetta/proscuitto
Roasted sweet potato
Preheat the oven to 200 degrees Celsius. Put the tomatoes, olives and olive oil in an oven dish and cook 10 minutes until the tomatoes are soft. Half your chicken filet in the length to make them thinner and add a mozzarella slice on top of each half. Wrap each fillet in 2 slices of pancetta or prosciutto and add these wrapped chicken breasts on top of the tomato mix. Put it in the oven for another 20 minutes until the chicken is ready.
We like to serve this dish with a nice green salad and roasted sweet potato. The sweet potato cuts you can put in a seperate oven dish at the same time in the oven. Sprinkle some extra vergine olive oil and dried chili flakes when ready.