Balsamic tomato chicken parma

The quick, healthy weeknight option you didn't know you needed

By Donna Hay | Oct 2, 2024

Balsamic tomato chicken parma — Con Poulos

Who doesn’t love an easy one-tray chicken recipe? Level up the flavour on your chicken parma by baking it with layers of parmesan, creamy mozzarella, oregano and crispy prosciutto.

The roast tomatoes and balsamic sauce make the perfect finish.

Yields: 4

Ingredients

¼ cup (60ml/2 fl oz) balsamic vinegar
1 tablespoon extra virgin olive oil, plus extra for drizzling
1 tablespoon firmly packed brown sugar
sea salt and cracked black pepper
600g (1 lb 5 oz) cherry tomatoes
4 x 180g (6½ oz) chicken breast fillets, trimmed
¾ cup (60g/2 oz) finely grated parmesan
2 x 125g (4½ oz) fresh mozzarella, well drained and sliced into 8 pieces
4 oregano sprigs
8 slices prosciutto

Directions

Step 1

Preheat oven to 200°C (400°F).

Step 2

Combine the balsamic vinegar, oil, sugar, salt and pepper.

Step 3

Place the tomatoes on a baking tray lined with non-stick baking paper and pour over the balsamic mixture. Bake for 15 minutes.

Step 4

Place the chicken on a board and sprinkle with parmesan and pepper. Top each with 2 slices of the mozzarella and a sprig of oregano. Place 2 slices of prosciutto on top of each, folding them underneath the chicken to enclose.

Step 5

Place the chicken on top of the tomatoes and drizzle with oil. Cook for 12–15 minutes or until the chicken is golden and cooked through.

Cook’s note: I’ve used cherry tomatoes on the vine here – however you can use any cherry tomatoes you like. Roma tomatoes cut into quarters also work well. The key is to buy whatever tomato is ripe and sweet.

For more Donna Hay recipes, check out her new cookbook, Too Easy, available at all good bookstores.