Chicken Scaloppini

• 2 None boneless skinless chicken breasts (about 10 oz each)
• 1/4 cup flour, seasoned with salt and pepper
• 1/3 cup olive oil
• 1 clove garlic, finely chopped
• 2 cans (14 oz each) diced tomatoes
• 2/3 cup small black olives
• 4 oz sliced mozzarella cheese
• 8 slices prosciutto
• None None Basil leaves and salad, to serve

1. Slice each chicken breast in half horizontally. Cover each chicken piece with plastic wrap and flatten out using a rolling pin to 1/4 inch thickness. Dust with a little seasoned flour.
2. Heat half of the oil in a large skillet on medium heat. Cook the chicken in batches for 2 mins each side, until cooked through. Remove from the pan.
3. Heat the remaining oil in the skillet on low heat. Cook the garlic for 1 min, until fragrant and soft. Add the tomatoes and olives and season. Simmer on medium heat for 8-10 mins, stirring occasionally, until thickened. Pour into a shallow baking dish and top with the chicken.
4. Preheat the broiler to high. Top each chicken piece with a slice of mozzarella and prosciutto. Broil the chicken for 3 mins, until the cheese melts. Top with the basil and a twist of pepper and serve with salad.

chicken breasts, flour, olive oil, clove garlic, tomatoes, black olives, mozzarella cheese, prosciutto, basil

Taken from recipes-plus.com/api/v2.0/recipes/27750 (may not work)