Ingredients

• 1 chicken breast
• butterflied
• 6 black olives
• pits removed
• chopped
• 1 vine tomato
• de-seeded and chopped
• 6 fresh basil leaves
• torn
• salt and freshly ground black pepper
• 4 slices prosciutto
• 1 tbsp olive oil
• 2 tbsp tomato purée
• 2 tbsp water
• 1 handful fresh parsley leaves
• 2 tbsp olive oil

Directions

• For the stuffed chicken breast
• lay the prosciutto slices side-by-side
• slightly overlapping
• on a chopping board and place the butterflied chicken breast on top. Pile into the centre of the breast the olives
• tomato and basil and season well with salt and freshly ground black pepper. Fold the breast over
• then roll up tightly in the prosciutto.
• Heat the olive oil in a frying pan and cook the chicken breast for 4-5 minutes on each side
• or until golden-brown all over and completely cooked through. Remove from the heat and allow to rest.
• For the tomato sauce
• place the tomato purée and water in a pan and heat through
• stirring well.
• For the parsley purée
• place the parsley and oil together in a mini food processor and blend until smooth.
• To serve
• slice the chicken breast on the diagonal. Spoon a dollop of the tomato sauce in the centre of a serving plate and place the slices of chicken breast on top
• then drizzle over the parsley purée and serve.