It may be hard to believe, but this gourmet-looking dish takes only 30 minutes to make. Don’t believe us? See below!


  • 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


Step 1
Preheat oven to 200°C. Place 1 piece of chicken on a clean work surface. Place 3 sage leaves on top of the chicken.
Step 2
Wrap with 2 prosciutto slices. Repeat with the remaining chicken, sage leaves and prosciutto slices.
Step 3
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.
Step 4
Add the onion and garlic to the pan and cook, stirring, for 2 mins or until lightly 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.
Step 5
Bake for 15 mins or until the chicken is cooked through and the sauce thickens slightly.

  • Recipe: Author: Sarah Hobbs Image credit: Ben Dearnley Publication: Coles / Taste