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
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 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.
Bake for 15 mins or until the chicken is cooked through and the sauce thickens slightly.