Prosciutto Chicken & Vine Tomato Bake
A quick, easy and flavourful bake. Chicken is wrapped in prosciutto, seared and finished in the oven with tomatoes and olives. The tomatoes release their juices making for lots of delicious juice. If you love olives and you haven’t tried them roasted you’re in for a treat here. I served this with sage roasted butternut pumpkin but you could use orzo, potatoes or even crusty bread to mop up all those juices!
Ingredients
(Serves 4)
Chicken Bake
8 vine tomatoes
1/2 cup Sicilian olives
4 cloves garlic, smashed
A pinch of chilli flakes
600g chicken breasts, cut into thin steaks
100g prosciutto
1/4 cup white wine
1/2 cup chicken stock
200g buffalo mini mozzarella balls, drained
To Finish
1 big bunch of basil leaves, picked
Cook It
Preheat oven to 200°C.
Place vine tomatoes (keeping them on the vine of course!), garlic and olives in a large baking dish. Drizzle with lots of olive oil, season with salt and pepper and sprinkle over chilli flakes. Bake in the oven for 15 minutes.
While tomatoes cook cut chicken into thin steaks. Wrap prosciutto around chicken breasts and set aside.
Heat a drizzle of olive oil in a large fry-pan on medium-high heat. Cook chicken for 1-2 minutes each side, until golden brown. Remove from pan and set aside for now.
Keeping the chicken pan on medium heat add the white wine and cook for about 3 minutes, until thick and syrupy. Watch out it spits! Add chicken stock, bring to a simmer and cook until reduced by about a half.
Finish It
When tomatoes have been cooking 15 minutes remove from oven and add stock mixture, chicken and mozzarella balls. Return to oven to cook for a further 5 minutes, until chicken is cooked through, mozzarella has melted and tomatoes are about to burst.
Sprinkle over basil leaves just before serving.