We used a firm, stringy cow’s milk mozzarella in this dish as buffalo mozzarella tends to melt away into the sauce.
TO DRINK: Try Capaia Blue Grove Hill 2005 with its coffee and chocolate aromas on a blackcurrant and plum frame
- 4 chicken breast fillets
- 30ml olive oil
- 2 onions, finely chopped
- 1 garlic clove, finely chopped
- 2 x 400g tins chopped tomatoes
- 130ml water
- 10ml sugar
- 130g small black olives
- 50ml basil leaves
- salt and freshly ground black pepper, to taste
- cake flour, seasoned to taste, for dusting
- 4 slices prosciutto or coppa ham
- 180g mozzarella, cut into 4 evenly sized slice
Preheat the grill.
Gently pound each chicken fillet to an even thickness and set aside.
Heat half of the olive oil in a pot, add the onion and garlic, and stir over a medium heat until the onion is soft and translucent.
Add the tomatoes, water, sugar, olives and basil to the onion mixture. Reserve 4 basil leaves. Season. Reduce the heat and simmer until the mixture has thickened slightly, about 15 minutes.
Pour the tomato sauce in a large ovenproof dish and place in the oven to keep warm.
Dust the chicken fillets with flour, shaking off any excess. Heat the rest of the olive oil in a large frying pan and cook the chicken until just cooked, about 3 minutes on each side.
Place the chicken on top of the tomato sauce and top with pieces of prosciutto, a basil leaf and a slice of mozzarella. Place the chicken under a hot grill until the cheese has melted and is golden brown. Serve with polenta
You can use a little more sugar if the sauce is too acidic.