Rated 4.8 out of 5 based on 5 votes
- 2 Tbls olive oil
- 1 x red onion
- 2 x red capsicum
- 8 x sage leaves
- 700 g chicken breast fillets
- 200 g provolone cheese
- 100 g salad greens
Heat half of oil in a large frying pan on low. Cook onion for 5 mins, until softened. Add capsicum and sage, cover and cook for 5 mins, until softened. Season well. Remove from pan.
Cut each chicken breast fillet crossways to make two thin escalopes. Heat remaining oil in same frying pan on high. Cook chicken for 3 mins each side, until just cooked through.
Spread a little of cooked capsicum mixture over each chicken piece and top with a slice of provolone cheese. Cover and cook for another 1 min, until cheese melts.
To serve, place one chicken piece on each plate and top with another chicken piece. Scatter over extra sage leaves and drizzle with pan juices. Serve with salad greens and bavette with potato and pesto alongside, if you like.
In each serve 2057 kilojoules, 55g protein, 28g total fat (12g sat fat), 5g carbohydrate (4g sugar), 2g fibre, 590mg sodium.
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Looks so tasty!! And easy to cook!
Hi Rebecca, that’s the idea, go for it and enjoy!
Looks amazing! I am going to make this for sure!
Ciao Linda, too easy to make and such a tasty reward! Enjoy and happy new year!!
Looks so delicious! I will cook this recipe one day~so easy!
Ciao Sara, it is very easy and quick to put togheter. Simple but really tasty. Enjoy and happy new year!! L
Thanks, Luca. Happy New Year too!