2 chicken breasts, skinless and boneless, 180g each
6 Fresh sage leaves
4 Slices parma ham
50g Grated parmesan cheese1 salt salt
1/2 tsp black pepper 1 crushed garlic clove 1 spring thyme
For the topping:
1/2 clove garlic
1 punnet of cherry tomatoes 1/2 tsp Chopped fresh thyme 1 tsp balsamic vinegar
2 tbsp extra virgin olive oil
1 handful of fresh basil
125g ball of fresh mozzarella
Trim any excess skin or fat from the chicken breasts, then cut horizontally in half to create 2 thinner cuts of meat, then repeat with the other piece of chicken.
Place the chicken between 2 two pieces of parchment paper and bat out with a tenderiser or back of a frying pan to make sure it is all the same thickness.
Season with salt and pepper, then place 3 sage leaves on each breast and top with grated parmesan cheese.
Lay the parma ham on top of the cheese.
Heat a non stick frying pan with a little olive oil.
When hot place the chicken into the pan ham side down.
Don’t over fill the pan, do it in two batches if required.
Meanwhile, to make the topping, chop the garlic and thyme and place in a bowl. Cut the cherry tomatoes up into half then add to the garlic and herbs.
Drizzle over a little balsamic vinegar, if you don’t have balsamic use some red or white wine vinegar.
Finish with a few table spoons of extra virgin olive oil and a handful of chopped fresh basil before mixing together.
Turn the chicken over and cook on the other side for 2 minutes.
Add the butter, crushed garlic clove and thyme.
Carefully spoon the tomato mixture on top of each chicken breast, then add two slices of fresh mozzarella on top of the tomatoes.
Season with a little salt, pepper and a drizzle of olive oil.
Bake in the oven for 5-10 minutes at 180c