Feeds 4
Prep 5 mins
Cooking Time 20 mins
Ingredients
1kg chicken tenders
7 pieces prosciutto
2 medium tomatoes OR 1/2 a punnet of snacking tomato
Baby bocconcini (Sliced or halved)
Half a cup of Italian crumb
Salt & pepper to taste
Italian Breadcrumbs
8 slices of stale sourdough bread
1 clove garlic
Rind of a lemon
2 tablespoons of fresh parsley
Pinch of salt
Method
- Line a large baking tray with bake paper.
- Heat an oven to 180 degrees fan forced
- Slice the tomatoes and then cut each slice in half. If using snacking tomatoes slice in half
- Place the chicken tenders on the tray. Season both sides well with salt & cracked pepper.
- Drizzle with olive oil.
- Top each pieces of chicken with half a piece of prosciutto, 1-2 slices of tomatoes, 2-3 pieces of bocconcini cheese and generously sprinkle each piece with the homemade Italian crumb.
- Drizzle olive oil over the top of the pieces
- Bake for 20 minutes or until each piece is cooked through
- Serve with a side of steamed beans and a mixed salad.
Italian Bread Crumbs
Add all the ingredients to a food processor and blitz until you achieve a chunky crumb.
Store in an airtight container in the fridge for up to 2 weeks or keep it in the freezer.
