Elizabeth’s Italian chicken

  • For four
  • 125g Mozzarella Ball cut into 8 thin slices
  • 4 Chicken Breasts flattened with rolling pin between cling film
  • Handful Shredded fresh Basil leaves
  • 500g Fresh Pasta Sauce
  • 4 Slices Parma Ham

Pour Pasta Sauce in 8 x 12″ ovenware dish and add Basil leaves on top of sauce.
Season (salt and pepper) each Chicken Breast and fry in Virgin Oil until golden brown on both sides 3-4 mins. Add the chicken on top of Basil leaves and cover each escalope with a slice of Parma Ham then 2 slices of Cheese and 2 Basil leaves .
Assemble and cook in oven 180C for 30 mins.
Serve with Olive Oil Mashed Potatoes and green vegetables.
Tip. Brush the Basil leaves with a little oil, helps them not to dry while cooking.

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