Chicken Scaloppini

Name: Chicken Scaloppini
Ingredients: 2 None boneless skinless chicken breasts (about 10 oz each); 1/4 cup flour, seasoned with salt and pepper; 1/3 cup olive oil; 1 clove garlic, finely chopped; 2 cans (14 oz each) diced tomatoes; 2/3 cup small black olives; 4 oz sliced mozzarella cheese; 8 slices prosciutto; None None Basil leaves and salad, to serve

9 ingredients

4 steps

Ingredients

2 None boneless skinless chicken breasts (about 10 oz each)
1/4 cup flour, seasoned with salt and pepper
1/3 cup olive oil
1 clove garlic, finely chopped
2 cans (14 oz each) diced tomatoes
2/3 cup small black olives
4 oz sliced mozzarella cheese
8 slices prosciutto
None None Basil leaves and salad, to serve

Directions

1

Slice each chicken breast in half horizontally. Cover each chicken piece with plastic wrap and flatten out using a rolling pin to 1/4 inch thickness. Dust with a little seasoned flour.
2

Heat half of the oil in a large skillet on medium heat. Cook the chicken in batches for 2 mins each side, until cooked through. Remove from the pan.
3

Heat the remaining oil in the skillet on low heat. Cook the garlic for 1 min, until fragrant and soft. Add the tomatoes and olives and season. Simmer on medium heat for 8-10 mins, stirring occasionally, until thickened. Pour into a shallow baking dish and top with the chicken.
4

Preheat the broiler to high. Top each chicken piece with a slice of mozzarella and prosciutto. Broil the chicken for 3 mins, until the cheese melts. Top with the basil and a twist of pepper and serve with salad.

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