Summary

Ingredients

• 4 large chicken breast fillet (s) (alternatively 2 smaller fillets per person)
• 100 g ham (Italian prosciutto or osso collo), thinly sliced
• 1 packet mozzarella
• 2 large tomato (s)
• 3 clove (s) garlic
• olive oil
• possibly pepper, black, freshly ground
• Salt (seasoned salt for roast chicken)
• Basil, preferably freshly chopped
• possibly salt

Print Recipe Pin Recipe

Instructions

1. Cut the breast fillets to size - they should be cut rather thin and somewhat rectangular. Press the peeled garlic cloves and mix with a little olive oil. Brush the chicken fillets well with it, place in a suitable container of your choice with a lid and let it steep for about 1 hour (you can make it longer beforehand and leave it in the refrigerator).
2. Then sprinkle the breast fillets with the seasoned salt (or just add salt and pepper, but do not season too intensely as the prosciutto is very spicy and salty anyway) and fry in a little olive oil on all sides in a coated pan until they are lightly browned are. Remove from the pan and place in an appropriately large, fire-proof dish.
3. Cut the tomatoes and mozzarella into even slices. Then cover each chicken breast fillet with one or two slices of prosciutto, then place a slice of tomato on top, sprinkle a bit of chopped basil on top and at the end place one or two slices of mozzarella on top (this can be covered and chilled for 1-2 hours and only the desired time in the oven).
4. Bake in the preheated oven for approx. 30 minutes at approx. 180 ° C hot air. If necessary, grill over briefly at the end.
5. Take out of the tube and - if you like - sprinkle some freshly ground pepper over it.
6. Serve with rice as a side dish (e.g. zucchini rice - mixed with diced, precooked zucchini pieces - is very good). Oven croquettes or mashed potatoes are also very good as a side dish.
7. Tip: The dish can be prepared well some time before the guests arrive and is then only pushed into the oven about 30 minutes before the desired serving date.