Chicken Breast Steak Parmigiana With Olive, Basil And Pine Nut Salsa
4 Ingham’s Chicken Breast Schnitzel
4 thin slices prosciutto
2 Tbsp extra virgin olive oil
1 red onion, sliced
4 cloves garlic, minced
400g tinned cherry tomatoes
1 tsp brown sugar
1 tsp red wine vinegar
sea salt flakes and freshly-milled black pepper
¼ bunch basil leaves
¼ cup black olives, chopped
2 Tbsp pine nuts, toasted
100g mozzarella cheese, torn
broccoli salad, to serve
Preheat oven to 230°C. Arrange Ingham’s Chicken Breast Schnitzels on a lined oven tray and cook for approximately 25 minutes, turning once.
Arrange the prosciutto slices on a lightly-oiled oven tray then bake for 12 minutes, until crisp. Heat the olive oil in a medium saucepan over a moderate heat, then cook the onion and garlic for 5minutes, until softened. Pour in the tomatoes, sugar and vinegar, then simmer until thickened. Season with salt and pepper.
Top the chicken breast schnitzels with tomato sauce, basil leaves, olives, pine nuts and mozzarella, then bake for 3 minutes, until the cheese has melted. Top with prosciutto, then serve with broccoli salad.
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