Stuffed chicken breast

                                                     
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
                                                                                                        
            
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