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One-pan prosciutto chicken with tomatoes

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  • Egg free
  • Gluten free
  • High in dietary fibre
  • High in protein
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Wheat free
  • 2 serves veg or fruit

For a delicious dinner that's ready in a tick over 30 minutes, this one-pan recipe is packed with the Mediterranean flavours you love.

  • Serves4
  • Cook time15 minutes
  • Prep time20 minutes
One-pan prosciutto chicken with tomatoes

Ingredients

  • 2 (about 500g each) Coles RSPCA Approved Chicken Breast Fillets, halved horizontally
  • 1 bunch oregano
  • 200g fresh mozzarella, drained, thickly sliced
  • 8 prosciutto slices
  • ¼ cup (60ml) extra virgin olive oil
  • 200g medley Perino tomatoes
  • 250g Coles Vine Ripened Cherry Tomatoes, separated into small bunches
  • 110g Coles Deli Sicilian Olives with Lemon & Garlic
  • 2 tbs balsamic vinegar
  • Extra virgin olive oil, extra, to serve

Nutritional information

Per serve: Energy: 2477kJ/593 Cals (28%), Protein: 79g (158%), Fat: 24g (34%), Sat Fat: 11g (46%), Carb: 9g (3%), Sugar: 5g (6%), Dietary Fibre: 8g (27%), Sodium: 1551mg (78%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the chicken on a clean work surface. Top each piece of chicken with 6 oregano leaves and 1 slice of mozzarella. Season with black pepper. Wrap 2 slices of prosciutto around each piece of chicken to enclose.

  2. Step 2

    Heat 2 tbs oil in a large frying pan over medium-high heat. Add chicken, seam-side down, and cook for 4 mins or until golden. Turn and reduce heat to medium. Cook for 4-6 mins or until cooked through. Transfer chicken to a plate and loosely cover with foil.

  3. Step 3

    Return the pan to high heat. Add the combined tomatoes and remaining oil. Cook, tossing, for 2 mins or until tomatoes blister. Add the olives and stir to combine. Drizzle with vinegar and cook for a further 2 mins or until tomatoes are charred and just starting to collapse. Season.

  4. Step 4

    Return the chicken to the pan with any resting juices. Sprinkle with the remaining oregano and drizzle with extra oil to serve.

Recipe tip

COOK. STORE. SAVE.
Use it up: If you have leftover tomatoes and oregano here, you can use them in our Greek chicken bake.

Smart swap: If you already have a punnet of regular cherry tomatoes in the fridge, they’ll work just as well in this recipe.

 

    One-pan prosciutto chicken with tomatoes

    One-pan prosciutto chicken with tomatoes
    • Serves4
    • Cook time15 minutes
    • Prep time20 minutes
    Ingredients
    • 2 (about 500g each) Coles RSPCA Approved Chicken Breast Fillets, halved horizontally
    • 1 bunch oregano
    • 200g fresh mozzarella, drained, thickly sliced
    • 8 prosciutto slices
    • ¼ cup (60ml) extra virgin olive oil
    • 200g medley Perino tomatoes
    • 250g Coles Vine Ripened Cherry Tomatoes, separated into small bunches
    • 110g Coles Deli Sicilian Olives with Lemon & Garlic
    • 2 tbs balsamic vinegar
    • Extra virgin olive oil, extra, to serve
      Description

      For a delicious dinner that's ready in a tick over 30 minutes, this one-pan recipe is packed with the Mediterranean flavours you love.

      Method
      1. Step 1

        Place the chicken on a clean work surface. Top each piece of chicken with 6 oregano leaves and 1 slice of mozzarella. Season with black pepper. Wrap 2 slices of prosciutto around each piece of chicken to enclose.

      2. Step 2

        Heat 2 tbs oil in a large frying pan over medium-high heat. Add chicken, seam-side down, and cook for 4 mins or until golden. Turn and reduce heat to medium. Cook for 4-6 mins or until cooked through. Transfer chicken to a plate and loosely cover with foil.

      3. Step 3

        Return the pan to high heat. Add the combined tomatoes and remaining oil. Cook, tossing, for 2 mins or until tomatoes blister. Add the olives and stir to combine. Drizzle with vinegar and cook for a further 2 mins or until tomatoes are charred and just starting to collapse. Season.

      4. Step 4

        Return the chicken to the pan with any resting juices. Sprinkle with the remaining oregano and drizzle with extra oil to serve.