Name: Mozzarella and pesto-stuffed chicken breast
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 250 gram baby grape tomatoes; 4 250g chicken breasts; 2 tablespoon basil pesto; 220 gram mozzarella, thinly sliced; 1/4 cup (60ml) extra virgin olive oil; 100 gram baby rocket; 1 tablespoon lemon juice

Mozzarella and pesto-stuffed chicken breast

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Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

250 gram baby grape tomatoes

4 250g chicken breasts

2 tablespoon basil pesto

220 gram mozzarella, thinly sliced

1/4 cup (60ml) extra virgin olive oil

100 gram baby rocket

1 tablespoon lemon juice

Method

1.Slice six tomatoes. Cut remaining tomatoes in half; reserve for salad.

2.With a sharp knife, cut a slit in one side of each chicken breast fillet; open out, butterfly-style. Cover with plastic wrap; pat gently with a rolling pin, without breaking flesh, until thin.

3.Spread inside of chicken breasts with pesto. Place mozzarella and sliced tomatoes over one half of each breast. Fold other half over to enclose filling; secure with kitchen string or toothpicks.

4.Preheat a barbecue plate on medium.

5.Brush chicken with 1 tablespoon oil; season to taste. Cook chicken 10 minutes, until browned and cooked through.

6.Meanwhile, toss baby rocket with halved tomatoes. Drizzle with remaining oil and lemon juice; season to taste.

7.Serve stuffed chicken with salad.

As with skewers, soaking string or toothpicks in water prevents burning.
Note

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