Chicken Scaloppini

You will love this Colorful, classic italian main meal.
Originally this recipe added prosciutto on top of Chicken.

Source: Australian Table magazine (Oct 07).

Chicken Scalloppini

(serve 4)

• 2 x 300g chicken Breast fillets
• 1/3 cup olive oil
• 1 garlic clove, finelly chopped
• 2 x 400g cans diced tomatoes
• 2/3 cup small black olive
• 125 g Mozzarella, sliced
• Salad or veg, to serve

Method:

1. Slice each chicken breast fillet in two, horizontally,through centre. One at a time, place each half on board, cover with plastic wrap and pat out using a rolling pin to 7.5mm thick. Dust with a little seasoned flour.
2. Heat half of oil in a frying pan on medium, and cook chicken in batches, for 2 minutes each side, until cooked through. Remove from pan and set aside.
3. Heat remaining oil in pan on low. Cook garlic for 1 minute, until fragrant and soft. add tomato and olives, season and simmer on medium heat for 8 minutes, Stirring occasionally, until thickened. Pour into a shallow baking dish and top with chicken.
4. Preheat a grill on high. Top each chicken piece with a slice of mozzarella. Grill for 3 minutes, until cheese melts. Top with a grinding of pepper and serve with salad or veg.