I was so impressed with the taste and presentation of Donna Hays’ Baked Italian Chicken (Instant Cook Cookbook) that I’ve already made it again! Such a quick and easy dish to make and so incredibly tasty. I like that you can eat it cold, with a salad or warm with mash potato and vegetables. It is hard to tell when the chicken is cooked but I found after 15 minutes it was perfectly cooked with the chicken still juicy, any longer and it would have started to dry out.
Baked Italian Chicken
6 Roma Tomatoes, halved
3 tspns Olive Oil
Sea Salt and Cracked Black Pepper
3 tblspn store bought Pesto
4 CHicken Breast Fillets
8 slices Parmesan Cheese
12 slices Prosciutto
1. Preheat the oven to 200C. PLace the tomatoes, cut side up in a baking dish lined with baking paper and drizzle olive oil over then sprinkle with the salt and pepper. Bake for 20 minutes.
2. Spread the pesto over the chicken breasts, top with parmesan and then wrap each in prosciutto. Place each chicken breast in the baking dish with the tomatoes and bake for 10-15 minutes or until the chicken is cooked through.
Please note – there are 2 Donna Hay recipes called Baked Italian Chicken and they are different.