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Olive-stuffed chicken breasts with chats
Olive-stuffed chicken breasts with chats
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Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Mediterranean-style chicken: Stuffed with green olives, wrapped in prosciutto. Pure heaven!
Ingredients:
  • 500g chat potatoes
  • 60ml (1/4 cup) olive oil
  • 85g (1/2 cup) pimento-stuffed green olives
  • 1 long red chilli
  • 40.00 ml grated parmesan
  • 4 x 180g chicken breasts
  • 8 slices prosciutto
  • 250g cherry truss tomatoes
  • 40.00 ml balsamic vinegar
  • 100g baby rocket leaves
Instructions:
  • Preheat your oven to 200C fan-forced. Halve the potatoes and lay them on a baking tray. Drizzle with 2 teaspoons of oil, sprinkle with salt and pepper, then roast for 15 minutes until beautifully golden and nearly tender. Set aside after removing from the oven.
  • Create the stuffing mixture by finely chopping olives and placing them in a bowl. Cut the chili in half lengthwise, remove and discard the seeds using a teaspoon, then finely chop the chili. Add it to the olives along with the Parmesan, and stir to combine.
  • Make a small lengthwise pocket in each chicken breast without cutting through, and stuff with the stuffing mixture.
  • Place 2 slices of prosciutto side by side on a clean surface. Top each slice with a stuffed chicken breast and roll the chicken in the prosciutto to wrap it up. Repeat this step with the rest of the chicken and prosciutto slices.
  • In a large frying pan over high heat, heat up 2 teaspoons of oil until sizzling. Add the chicken and cook for 2 minutes on each side until beautifully browned.
  • Place the chicken and tomatoes on the same oven tray as the potatoes and roast for an additional 10 minutes, or until the chicken is cooked through and the tomatoes are blistered.
  • Combine vinegar and the remaining 2 tablespoons of oil in a small bowl. Divide potatoes, tomatoes, and rocket among plates, then drizzle with the dressing. Thickly slice chicken and place on top of rocket before serving.

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