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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This chicken is so full of flavour it is great as is, I served mine with a subtle lemon, mustard sauce which was lovely. If you are after a quick light meal that tastes great, scrap the cakes and just serve with some roasted baby vine tomatoes, a meal that can be on the table in about 35 Min's. Ingredients:
600 g baby vine-ripened tomatoes |
4 chicken breasts |
4 tablespoons basil pesto, more if you like |
8 sun-dried tomatoes packed in oil, and drained |
250 g mozzarella cheese, sliced |
30 g baby spinach leaves (that is just a guess i use 5-6 leaves per breast.) |
8 slices prosciutto |
Directions:
1. Preheat oven to 180c.
2. Slice sun dried tomatoes thinly, allow 2 per breast.
3. Open chicken breast out and pound with a meat mallet until about 1/4 inch thick.
4. Spread 1 tablespoon of pesto over each breast, top with tomatoes, spinach and sliced cheese. Fold chicken over to cover filling, wrap with 2 slices of prosciutto to enclose securely. Repeat with remaining breasts.
5. Place chicken in an oven proof dish with vine tomatoes and cook in the oven for 25-30 Min's or until chicken is cooked through.
6. To serve: Slice chicken and arrange on plate with tomatoes and serve with a side salad.
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