Ingredients
4 chicken breasts
12 sage leaves (I love sage so used more)
8 slices prosciutto
1 red onion, cut into wedges
1 clove garlic, sliced
1 x 400g tinned cherry tomatoes
125ml chicken stock
1/2 cup pitted scicillian olives ( I used a whole cup)
4 twigs fresh rosemary
Olive oil
Garlic and olive oil toasts (this one is mine)
Slice mixed seed crusty bread
Mix together garlic paste and olive oil and brush onto both sides of each slice.
Heat your griddle pan, add the slices, add salt and cook on high for a few minutes each side until you get the lines you want.
Method
Take each chicken breast, add the sage leaves and wrap in 2 slices prosciutto. Repeat with all four chicken breasts.
Heat a tablespoon of olive oil and add the chicken breasts, turn and cook until browned.
Add to a baking dish, repeat until all four are done.
Add a little more oil into the pan and add the sliced garlic and onion wedges. Fry on medium heat for two minutes then add the tinned tomatoes (I added some fresh cherry tomatoes too)
Add the chicken stock and reduce until the sauce the thickened.
Pour around the chicken.
Add the scicillian olives and rosemary on top.
Bake for 30 to 45 minutes and serve with garlic toast.
Notes
All recipes are just a starting point, never be afraid to add things you like or remove or replace the things that you don’t. You may have some disasters but you will also have some great inventions and fun in the kitchen.
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