Italian-style rolled chicken
Serves = 2
Cooking time = 20 minutes
2 x 150g chicken breast fillet
100g semi-dried tomatoes, finely chopped
50g olives, finely chopped
1⁄4 cup fresh basil, finely chopped
Cracked black pepper
4 asparagus spears, cooked by steaming or blanching
- Preheat the oven to 200°C. To prepare the chicken, flatten breasts out between plastic film, using a meat mallet or rolling pin until they are about 2cm thick.
- Mix together tomatoes, olives and basil. Place a thick row of the tomato mixture down the middle of each chicken breast. To roll the chicken, fold in the sides of the chicken breast, then roll to form a sausage shape. Wrap in foil and bake in the oven for about 10 minutes.
- The chicken should feel firm when cooked. To check, carefully unravel the foil, cut through the middle of the chicken and look to see that it is no longer pink.
- Serve atop steamed asparagus.
NOTE: Image shows chicken wrapped in parma ham. We have removed this to reduce calories.