Inside-out Chicken Parmigiana – Dani Valent

Ingredients

• 80 grams (3 oz) stale sourdough bread
• 1 lemon, zest peeled in strips
• 1 clove garlic
• 90 grams (3.17 oz) green olives, pitted
• 60 grams (2.2 oz) shallots, peeled
• 40 grams (1.5 oz) butter
• 400 grams (14 oz) tomato passata
• 400 grams (14 oz) chicken stock
• 1 kilogram potatoes, peeled and cut into 3cm cubes
• 4-6 free range chicken breasts
• 6-8 slices prosciutto
• 4-6 stalks silverbeet
• 160 (5.6 oz) grams mozzarella, cut into thin slices
• 40 grams (1.5 oz) olive oil
• salt and pepper, to taste