- 0:15 Prep
- 0:20 Cook
- 4 Servings
Ingredients
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2 chicken breast fillets
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50g sliced black olives
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100g sliced salami, chopped
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100g button mushrooms, sliced
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1/2 cup grated mozzarella
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1 tablespoon extra virgin olive oil
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Mixed salad leaves, to serve
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4 small white bread rolls, to serve
Pizza sauce
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1 tablespoon extra virgin olive oil
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1/4 brown onion, finely chopped
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2 garlic cloves, crushed
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500g tomato passata
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2 teaspoons dried basil leaves
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1 teaspoon white sugar
Method
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1Make pizza sauce. Heat oil in a saucepan over high heat. Add onion and garlic. Cook, stirring, for 1 minute or until onion softens. Add passata, basil and sugar. Season with salt and pepper. Bring to a simmer. Reduce heat to medium. Simmer for 1 minute. Remove from heat.
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2Preheat oven to 200C/180C fan-forced.
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3Cut each chicken breast in half horizontally. Place 1 chicken piece between 2 sheets of plastic wrap. Using a rolling pin or meat mallet, pound chicken until 7mm thick. Repeat with remaining chicken. Remove and discard plastic wrap. Season both sides of chicken with salt and pepper.
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4Combine olives, salami, mushroom and cheese in a bowl. Spread 2 tablespoons sauce mixture over 1 side of each chicken piece. Spoon ¼ of the olive mixture onto pointed end of each chicken piece. Roll up to enclose filling. Secure with a toothpick.
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5Heat oil in a non-stick ovenproof frying pan over high heat. Add chicken. Cook, turning, for 3 minutes or until browned. Transfer to oven. Bake for 12 minutes. Remove pan from oven. Cover with foil. Stand for 5 minutes.
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6Meanwhile, heat remaining sauce mixture over medium-high heat. Cook for 2 to 3 minutes or until heated through. 7 Remove and discard toothpicks from chicken. Divide sauce among serving plates. Top with chicken. Serve with salad leaves and bread rolls.
Source: taste.com.au
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