Place everything onto an oven tray and let the oven do the work! These are the kind of dishes we love to make and enjoy in our busy lives. This one is effortless and full of flavour. The oven does a wonderful job of cooking the chicken until it’s tender and juicy.
I’ve paired this recipe with the James Busby Grenache from the Barossa Valley region.
This delicious wine can be purchased from your local Liquorland.
- 4 chicken breasts, approx.. 200g each
- Extra virgin olive oil
- Cracked black pepper
- 4 large slices good-quality prosciutto
- 1 cup sage leaves
- 1 bunch cherry tomatoes on the wine
- 4 tablespoons butter, cut into wide strips
- Sea salt flakes
- Preheat the oven to 220 degrees fan forced.
- Lay out a large piece of baking paper, lay the chicken breasts in a row and then cover with another sheet of baking paper. Using a rolling pin, pound the chicken breasts to even out the sizes. Lay out a large baking/roasting tray and drizzle extra virgin olive oil across the bottom of the tray. Lay out the four chicken breasts in a row on the tray.
- Lay a piece of prosciutto on top of the chicken breasts. Then place 2 sage leaves on top of each piece of prosciutto. Place the cherry tomatoes around the tray. Drizzle about a tablespoon of olive oil over the tomatoes and the chicken. Season well with cracked black pepper. You can season the tomatoes with some sea salt, but not the chicken (as prosciutto can be quite salty).
- Place the chicken in the oven and roast for 15 minutes. Remove the tray and place 2 strips of butter on each of the chicken pieces, look out they will slide around. Place the chicken back in the oven for 10 minutes. Remove.
Tip: If the prosciutto is colouring too much, feel free to turn the oven down to 200 degrees.
Serving suggestion: Serve the chicken with a fresh green bean salad or simple green salad with a tangy vinaigrette.