In this original recipe, tapenade is the highlight of the baked chicken fillet. With it, tender chicken meat becomes even more aromatic, softer. It turns out to be a very tasty dish for lunch or dinner.
It is necessary
- For four servings:
- - 4 halves of chicken fillet without skin;
- - 15 cherry tomatoes;
- - 1/4 cup tapenade pasta (a mixture of different olives);
- - 8 thin strips of ham;
- - 1/2 glass of dry white wine;
- - 3 cloves of garlic;
- - 8 slices of ciabatta;
- - black pepper, salt.
Instructions
Step 1
Set the oven to warm up to 210 degrees. Make 3 deep cuts in each half of the chicken fillet. Place 1 tablespoon of olive paste on each half, spreading over the incisions. Wrap each fillet half in 2 strips of ham.
Step 2
Place the prepared chicken fillet in an ovenproof dish, sprinkle with garlic, place the halves of the cherry tomatoes in the empty space between them. Sprinkle with salt and pepper, top with wine and 1 tablespoon of olive oil. Place in oven, bake for 20 minutes, then cover with foil and cook for another 5 minutes.
Step 3
Grease the ciabatta slices with the remaining oil and sauté them in a toaster or grill until crisp. You can even make ciabatta croutons in a skillet with a little common vegetable oil.
Step 4
Serve the cooked baked chicken fillet with olive paste with the fried ciabatta. Chicken tastes better when hot; additionally, you can decorate it with fresh herbs at your discretion.
