One Pan Crispy Prosciutto Chicken with Fresh Mozzarella and Blistered Tomatoes
Serves 4
Ingredients
2 large chicken breasts
300g cherry tomatoes (I used multicoloured)
Salt and pepper, to taste
4 tsp pesto
4 slices of prosciutto
1 tbsp extra virgin olive oil
4 sprigs of thyme
200g fresh mozzarella
Handful of fresh basil leaves
Method
Preheat the oven to 190°C. Slice each chicken breast in half lengthwise to create four thinner pieces. Season both sides with salt and pepper, then spread 1 teaspoon of pesto on one side of each piece.
Lay out the prosciutto slices on a clean surface, place the chicken on top, then fold in half to wrap. Set aside.
Halve half of the cherry tomatoes, leaving the rest whole.
Heat olive oil in an oven-proof pan over medium-high heat. Once hot, add the prosciutto-wrapped chicken and thyme sprigs. Cook for 2-3 minutes on each side, until the prosciutto crisps up.
Add the cherry tomatoes to the pan and cook for another 2-3 minutes.
Cover with a lid, transfer to the oven, and bake for 10-15 minutes, or until the chicken is just about cooked through and the tomatoes are blistered.
Remove from the oven, tear the mozzarella into small pieces and scatter over the chicken. Switch the oven to the grill setting and return the pan to the oven, uncovered, for 3-4 minutes, or until the mozzarella is melted and bubbly.
Remove from the oven, scatter with fresh basil leaves and serve.
