Love Chicken
  • Fresh tomatoes, coarsely chopped
  • Black olives, coarsely chopped (or olive tapenade)
  • Shallots, thinly sliced
  • Fresh garlic, chopped or very thinly sliced
  • capers
  • Fresh basil
  • Good olive oil
  • Good balsamic vinegar
  • Red chilli flakes
  • Salt
  • Fresh ground black pepper
  • Boneless skinless chicken breasts (halves)
  • Sliced prosciutto, one slice for every breast
  • Mozzarella cheese, cut into ¼ inch slices (enough to cover all the chicken)
  1. Start out by making the topping that will be roasted over the chicken. I usually make it a few hours ahead of time so that the flavors can blend (but not too far ahead so that it doesn’t get mushy). To begin, combine the tomatoes, olives, shallots, garlic, basil, olive oil, balsamic vinegar, red chili flakes, salt and pepper. Combine these ingredients in a bowl and set it aside. You can now prepare the chicken.
  2. Take the boneless skinless chicken breasts and trim them if necessary. Wrap each breast in a thin slice of prosciutto. Place them in a shallow baking dish with the seam down. There shouldn’t be much room in-between the breasts (so choose a dish that they will just fit into somewhat snugly, but don’t over crowd them). Cover the breasts with slices of cheese. Do not be tempted to use fresh mozzarella. The hard packaged type (like ‘Precious’ brand) works the best. You can do this ahead of time and place it in the refrigerator until you are ready to cook.
  3. When you’re ready, spoon the topping over the chicken and roast, uncovered, in a 375 degree oven for about 35-40 minutes (or until it’s cooked throughout). After plating, the remaining topping lends itself nicely as a sauce to be served on the side or spooned over pasta.
Recipe by Have You Eaten, SF? at