Prep 10 mins Cook 25 mins Makes Serves 2 Source 28bysamwood.com
Preheat grill to 180 degrees C and line baking tray.
Flatten chicken breasts with mallet and rub with 1 tsp oil, salt and pepper. Place chicken on baking tray and grill for 15 minutes, until chicken is cooked through.
Heat the remaining olive oil in a non-stick frypan over high heat. Add garlic to pan, then add cherry tomatoes, white wine vinegar and basil and cook until tomatoes are softened. Remove from pan and set aside.
Remove chicken from oven, top with sliced prosciutto, tomato and mozzarella. Place back in oven and grill for a further 5 minutes.
Thinly slice pear and place in bowl with rocket and parmesan.
In a small bowl mix oil, vinegar, salt and pepper together. Pour dressing over salad and toss.
Remove chicken from oven and serve with salad.
This recipe was skillfully contributed by 28 Create competition winner, Alicia Scaffidi!
Energy 1825.48 kJ
Calories 436.03 cal
Sat. Fat 7.25g