Neven Maguire's Pesto Chicken Saltimbocca with Charred Tomatoes

INGREDIENTS

• 3–4 Simply Better Irish Corn Fed Chicken Breast Fillets
• 1 Carton Simply Better Italian Pesto Alla Genovese
• 1 Pack Simply Better Italian Prosciutto di Parma
• 50g Simply Better Rustic Sourdough Breadcrumbs
• 4 Tbsp. Simply Better Parmigiano Reggiano PDO Finely Grated
• 6 Tbsp. Simply Better Italian Extra Virgin Olive Oil PDO Terra Alta
• 2 Packs Simply Better Irish Tomistar Tomatoes
• 2 Large Shallots, thinly sliced
• 4 Garlic Cloves, crushed
• 1 Tbsp. Fresh Soft Thyme Leaves
• 2 Tbsp. Simply Better Balsamic Vinegar
• 2 Tsp. Simply Better Hot Honey
• 2 Simply Better Italian Mozzarella Di Bufala Campana, drained
• 40g Butter
• Good Handful Fresh Basil
• Simply Better Achill Sea Salt & Freshly Ground Black Pepper

METHOD

1. Cut each chicken fillet into two even-sized escalopes. Spread them thickly with pesto (reserving 2 Tbsp. for garnish), then wrap in prosciutto and brush with a little extra pesto. Mix the breadcrumbs and Parmigiano in a shallow dish, season generously, and coat the chicken pieces in the mixture.
2. Heat a large non-stick frying pan over medium-high heat. Add 2 Tbsp. of the oil and some of the butter, then reduce the heat to medium and cook half the chicken for 3–4 minutes on each side until golden and cooked through. Transfer to a plate and keep warm. Repeat with remaining oil, butter, and chicken.
3. Meanwhile, heat another large frying pan over high heat. Add 1 pack of tomatoes and allow to char. Add the shallots and sauté for 2–3 minutes to soften. Stir in the garlic, thyme, and seasoning. Continue to toss until the tomatoes break down. Halve the second pack of tomatoes and add to the sauce with balsamic vinegar and hot honey. Toss to combine and remove from heat.
4. Arrange the pesto chicken saltimbocca on plates. Tear the mozzarella into chunks and scatter over the top. Spoon over the charred tomato mixture, drizzle with remaining pesto, and scatter with fresh basil to serve.