Chicken Breasts with Bocconcini & Olives

From Mosman High School's Italian Cookery classes

This one came via our friend Esther. I've prepared this meal several times for guests and it has always been really well received. The chicken is always tender and tastes great cooked in all those juices. It's very,very easy to prepare

6 single chicken breasts

5 tablespoons black or green

olive paste

120 gms bocconcini or mozzarella

cheese, thinly sliced

60 gms butter

Plain flour, seasoned

2 tablespoons brandy

3 tablespoons olive oil

Trim the chicken and fold out the fillet to give an evenly flat breast. Toss the chicken in the seasoned flour to lightly coat. Melt the butter and olive oil in a heavy based frypan and gently brown the chicken. Add the brandy to the pan juices and poach the chicken until tender - about 15 minutes (less if the breasts are thin).

Top each breast with a layer of cheese and spread olive paste on the top. Reduce to a very low heat, re-cover the pan and wait for the cheese to melt.