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BG Diet
  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings


  • 2 chicken breast fillets
  • 50g sliced black olives
  • 100g sliced salami, chopped
  • 100g button mushrooms, sliced
  • 1/2 cup grated mozzarella
  • 1 tablespoon extra virgin olive oil
  • Mixed salad leaves, to serve
  • 4 small white bread rolls, to serve

Pizza sauce

  • 1 tablespoon extra virgin olive oil
  • 1/4 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g tomato passata
  • 2 teaspoons dried basil leaves
  • 1 teaspoon white sugar


  • 1
    Make 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.
  • 2
    Preheat oven to 200C/180C fan-forced.
  • 3
    Cut 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.
  • 4
    Combine 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.
  • 5
    Heat 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.
  • 6
    Meanwhile, 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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