Categories: August

Ingredients

• 12 x 175g skinless chicken breasts
• 12 halves sun-dried tomatoes in oil, drained
• 2 x 125g balls mozzarella, each sliced into 6
• 12 large fresh basil leaves
• 12 slices Parma ham
• 1 garlic clove, crushed
• 6 tbsp olive oil

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6 or light the barbecue.

2. Make an incision in the underside of each chicken breast, being careful not to cut all the way through. Turn your knife sideways and gently cut to make a little pocket. Repeat with your knife the other way.

3. Put a piece of tomato, mozzarella and basil into each pocket, fold back the chicken to hide the filling. Wrap each in Parma ham, then wrap up tightly in lightly oiled foil. Cook in the oven or on the barbecue, for 15 minutes, turning once.

4. Mix the garlic and oil in a small bowl. Remove the foil and brush the chicken with the garlic oil and return to the oven for 20-25 minutes until golden or, if using a barbecue for 8-10 minutes, turning once until slightly charred.

5. Slice and arrange on a plate to serve with rocket and Parmesan and/or couscous salad and broad bean, pea and pesto salad .

Email to a friend | Print this recipe | Back