Name: Chicken margherita
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 250 gram baby vine-ripened truss tomatoes; 2 x 200g chicken breast fillets; 2 tablespoon basil pesto; 90 gram bocconcini cheese, sliced thinly; 15 gram baby spinach leaves; 4 slice (60g) prosciutto

Ingredients

250 gram baby vine-ripened truss tomatoes

2 x 200g chicken breast fillets

2 tablespoon basil pesto

90 gram bocconcini cheese, sliced thinly

15 gram baby spinach leaves

4 slice (60g) prosciutto

Method

1.Preheat oven to 220°C (200°C fan forced).

2.Remove two tomatoes from truss, slice thinly.

3.Split one chicken fillet in half horizontally, open out. Spread half the pesto on one side of chicken fillet, top with half the cheese, sliced tomato and spinach. Fold chicken fillet over filling. wrap with two slices prosciutto to enclose securely. Repeat process with remaining chicken, pesto, cheese, sliced tomato, spinach and prosciutto.

4.Roast chicken and remaining tomatoes in medium oiled shallow baking dish, uncovered, about 20 minutes or until cooked through. Serve chicken with roasted tomatoes.

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Ingredients

Method

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