1 Italian-style chicken breast (490g) with a 30cm length
4 crushed garlic cloves
1/2 cup of mayonnaise (100g)
10 cherry tomatoes (120g) halved
250g prosciutto sliced into strips
2 cups arugula leaves (100g) torn
2 soup spoons of olive oil
A pinch of salt
1 Italian-style chicken breast (490g) with a 30cm length
4 crushed garlic cloves
1/2 cup of mayonnaise (100g)
10 cherry tomatoes (120g) halved
250g prosciutto sliced into strips
2 cups arugula leaves (100g) torn
2 soup spoons of olive oil
A pinch of salt
Preheat the oven to 250°C (very hot)
Line a large baking dish with aluminum foil
Cut the chicken breast in half lengthwise and place it in the baking dish. Reserve
In a small bowl, combine the garlic and mayonnaise and mix well
Spread this mixture over the chicken breasts
Top with cherry tomatoes and prosciutto
Cut the chicken breasts into halves
Cover the baking dish with aluminum foil, sealing it tightly
Bake in the preheated oven until the chicken browns slightly (approximately 15 minutes)
Transfer to a serving plate
In a medium bowl, dress the arugula with olive oil and salt
Distribute around the chicken breasts and serve immediately
809 calories per serving.
