balsamic tomato chicken parma
- ¼ cup (60ml/2 fl oz) balsamic vinegar
- 1 tablespoon extra virgin olive oil, plus extra for drizzling
- 1 tablespoon firmly packed brown sugar
- sea salt and cracked black pepper
- 600g (1 lb 5 oz) cherry tomatoes
- 4 x 180g (6½ oz) chicken breast fillets, trimmed
- ¾ cup (60g/2 oz) finely grated parmesan
- 2 x 125g (4½ oz) fresh mozzarella, well drained and sliced into 8 pieces
- 4 oregano sprigs
- 8 slices prosciutto
- Preheat oven to 200°C (400°F).
- Combine the balsamic vinegar, oil, sugar, salt and pepper.
- Place the tomatoes on a baking tray lined with non-stick baking paper and pour over the balsamic mixture. Bake for 15 minutes.
- Place the chicken on a board and sprinkle with parmesan and pepper. Top each with 2 slices of the mozzarella and a sprig of oregano. Place 2 slices of prosciutto on top of each, folding them underneath the chicken to enclose.
- Place the chicken on top of the tomatoes and drizzle with oil. Cook for 12–15 minutes or until the chicken is golden and cooked through. Serves 4
Cook’s note:
I’ve used cherry tomatoes on the vine here - however you can use any cherry tomatoes you like. Roma tomatoes cut into quarters also work well. The key is to buy whatever tomato is ripe and sweet.
This recipe is from Donna Hay Too Easy.
Photography: Con Poulos
© DONNA HAY GROUP
