This is an absolute classic. Everyone in the family will love this one. I like doubling the recipe and making this when my friends come over for dinner.
1 x 180–200g skinless chicken breast fillet
salt and pepper
1 tsp dried sage
1 tbsp coconut oil
300g red or yellow cherry tomatoes, halved
30g baby spinach leaves
2 cloves garlic, finely chopped
1–2 slices parma ham
30g pizza mozzarella cheese, grated
1 tbsp flat-leaf parsley, finely chopped
Place the chicken between two pieces of cling film, and using a rolling pin or wooden mallet, lightly beat until about 1cm thick. Season well and sprinkle over the sage.
Melt half of the oil in a non-stick frying pan. Add the chicken and cook for 2–3 minutes. Flip the chicken and continue searing until the other side is browned and the chicken is cooked through, about 2–3 minutes. Check by slicing into it to make sure the meat is white all the way through, with no raw pink bits left. Transfer the chicken to a plate and cover with tin foil.
Lower the heat to medium and melt the remaining oil.
Add the tomatoes, season well, and stir-fry for 1–2 minutes. Stir in the spinach and garlic and cook until just wilted, about 2 minutes. Remove the frying pan from the heat.
Preheat the grill to high. Place the chicken on top of the vegetables. Scrunch the parma ham over the top of the chicken, then sprinkle over the cheese.
Place the pan under the grill and cook for 45–50 seconds, until the cheese is melted and bubbling. Serve topped with the chopped parsley.
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