Roast Chicken with Tomatoes and Rosemary
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 canned tomato (s)
- 1 tablespoon rosemary, freshly chopped
- 8 garlic clove (s), unpeeled
- 60 ml olive oil
- 60 ml balsamic vinegar
- 2 tablespoon white wine vinegar
- 4 chicken breast fillet (s)
- 4 stalks rosemary
- 4 slices ham (prosciutto)
- 60 g parmesan cheese
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top / bottom heat.
- Halve the tomato lengthways and place 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, cover with a sprig of rosemary and wrap with a slice of ham. Pin everything with a toothpick and place in the baking dish.
- Bake in the hot oven for 20 minutes.
- Arrange and sprinkle with parmesan cheese.
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