Ingredients:
- 4 skinless chicken breasts
- 1 ball mozzarella, sliced
- 8 cherry tomatoes, halved
- a handful of basil leaves
- 8 slices of Parma ham or Denhay ham
Red pepper sauce
- 4 red peppers
- olive oil
- 1 punnet cherry tomato (about 200g)
- 1 vegetable stock cube
- 2 tbsp light muscovado sugar
Method:
- Heat the oven to 200C/fan 180C/gas 6. To make the sauce, put the red peppers on a baking tray, drizzle with olive oil and cook for 20–25 minutes. Cool slightly, peel, chop and put in a pan with the tomatoes and a splash of water. Simmer for 20 minutes. Add the stock cube and sugar and season well. Blend to a smooth sauce in a food processor.
- Make a slit down 1 side of each chicken breast to form a pocket. Season. Stuff each pocket with slices of mozzarella, 4 cherry tomato halves and a quarter of the basil. Wrap each chicken breast with 2 pieces of ham and season. Put on a baking sheet and cook for 20–25 minutes or until cooked through.
Serve with the red pepper sauce and seasonal vegetables such as steamed carrots and broccoli or roasted courgette and red peppers.
Nutritional Analysis
Good points
- High in niacin
- Very high in vitamin B6
- Very high in vitamin C