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Ingredients
Makes 4 servings
- 800 grams chicken fillets
- ¼ cup grated parmesan
- 1 tblsp roughly chopped oregano
- 200gm bocconcini or mozzerella
- 8 slices prosciutto
- olive oil
- 1 clove garlic, crushed
- 6 medium tomatoes, chopped coarsely
- 1 small brown onion, finely chopped
- ½ cup chicken stock
- 4 teaspoons balsamic vinegar
- 1 tablespoon fresh parsley, coarsely chopped
Preparation
Lightly pound chicken fillets using a mallet. Sprinkle each fillet with some of the combined parmesan and oregano; top with boccconcini/mozzerella. Roll up tightly, wrap prosciutto around chicken and secure tightly with toothpicks.
Heat oil in a large saucepan & brown chicken all over. Remove from pan to kitchen paper.
Heat more oil in the pan & cook garlic, tomato, & onion for about 5 minutes or until onion is soft.
Return chicken to pan, add stock & vinegar. Simmer for 10 minutes covered, Turn chicken & simmer for another 10 minutes uncovered. Stir in parsley & remove toothpicks.
Serve with pasta (fettucini maybe).
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