| Prep Time |
Cook Time |
Serves |
| 20 minutes |
35 minutes |
4 |
Ingredients
- 100g sliced salami, finely chopped
- 1/2 cup grated mozzarella cheese
- 1/4 cup finely chopped pitted kalamata olives
- 1 tablespoon Tuscan seasoning
- 400g can crushed tomatoes
- 275g jar chargrilled capsicum strips, drained, chopped
- 3 green spring onions, thinly sliced
- 4 x 200g chicken breast fillets
- 1/2 cup finely grated parmesan
- Steamed vegetables, to serve
Method
- Combine salami, cheese, olives and half of the seasoning in a medium bowl.
- Combine tomatoes, capsicum strips, spring onions and remaining seasoning in a large jug.
- Using a small sharp knife, cut a deep10cm length through one side of each chicken breast to form a pocket.
- Divide salami mixture among pockets. Season with salt and pepper.
- Cook chicken in a heated, oiled frying pan for about 2 minutes on each side or until browned, but not cooked through. Transfer to small baking dish. Top with tomato mixture. Cover with plastic wrap. Refrigerate for up to 2 days.
- On day of serving, remove plastic wrap. Sprinkle with parmesan. Cover tightly with foil.
- Cook in hot oven (200C) for 30 minutes. Remove foil. Cook for further 5 minutes or until cheese is melted and chicken is cooked through.
- Serve chicken with steamed vegetables.
- Tip. Chicken can be prepared up to two days ahead. Cook just before serving.
- Once chicken dish is cooked, it can be cooled and frozen for up to 2 months. Thaw overnight in refrigerator. Cover dish for reheating.
By New Idea Food Director Barbara Northwood