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Roast chicken with tomatoes and rosemary

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Ingredients for 2 servings:

  • 4 tomatoes, from the can
  • 1 tbsp rosemary, freshly chopped
  • 8 garlic cloves, unpeeled
  • 60 ml olive oil
  • 60 ml balsamic vinegar
  • 2 tbsp white wine vinegar
  • 4 chicken breast fillets
  • 4 sprigs of rosemary
  • 4 slices of ham (prosciutto)
  • 60 g Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

quick kitchen

Preheat the oven to 180°C (top/bottom heat). Halve the tomato lengthwise and place it in a baking dish. Sprinkle with the chopped rosemary and add the garlic. Now add the vinegar and olive oil and season with black pepper. Season the fillets with pepper, top with a sprig of rosemary, and wrap with a slice of ham. Secure everything with a toothpick and place it in the baking dish. Bake in the hot oven for 20 minutes. Serve and sprinkle with shaved Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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