Chicken scaloppini



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2 x 300g chicken breast fillets
seasoned flour, to dust
1/3 cup (80ml) olive oil
1 garlic clove, finely chopped
2 x 400g cans diced tomatoes
2/3 cup (120g) small black olives
125g mozzarella, sliced
8 slices prosciutto
basil leaves, salad, to serve

kJ 2340 fat 36g sat fat 9g

$6.65 per serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Slice each chicken breast fillet in two, horizontally, through centre. One at a time, place each half on a board, cover with plastic wrap and pat out using a rolling pin to 3/4cm thick. Dust with a little seasoned flour.

2. Heat half of oil in a frying pan on medium and brown chicken, in batches, for 2 minutes each side, until cooked. Remove and set aside.

3. Heat remaining oil in frying pan on low. Cook garlic for 1 minute, until fragrant and soft, without colouring. Add tomato and olives, season to taste and simmer on medium heat for 8 minutes, stirring occasionally, until thickened. Pour into a shallow baking dish and top with chicken pieces.

4. Preheat a grill on high. Top each chicken piece with a slice of mozzarella and prosciutto. Place under grill for 3 minutes, until cheese melts. Serve with basil and salad.