This chicken dish from Geoff Jansz has wonderful Italian colour, flavour and aroma.
4 large single chicken breasts
4 slices prosciutto
200g marinated Italian vegetables (sun-dried tomatoes, capsicum, artichoke and eggplant)
1/4 large onion, finely diced
1 tomato, diced, skin and seeds removed
1/4 cup parsley, chopped
10 black olives, seeds removed
splash of balsamic vinegar
1 cup water
splash of olive oil
Dice the Italian vegetable stuffing so it may fit inside the breast cavity.In the thickest part of each chicken breast, cut a small slit. Divide the stuffing equally amongst each breast and push the vegetables into the cavity.Wrap a slice of prosciutto around each breast and secure with a wooden skewer, closing up the slit. (Tip: if the skewer is too long just break off the excess amount.)In a heavy based pan on medium heat, add a splash of olive oil and the chicken breasts.Cook for about 13-15 minutes, turning only once. A lid on the pan will help them cook. (Tip: don’t have the heat up too high as it will burn the chicken.)Remove chicken from the pan to rest in a warm place.To make the sauce, add diced onion to the same pan and gently fry. Add the remaining sauce ingredients, followed by the balsamic vinegar and water. Stir until the ingredients are softened, warmed through and well combined.Slice the chicken into segments and place on a serving dish.Finally, add a splash of olive oil to the sauce whilst turning up the heat. Briefly allow the oil to combine with the sauce and then serve over the chicken.Serve with an Italian style salad and fresh, crusty bread.
Marinated Italian vegetables can be found in the deli section of your local supermarket.