This chicken dish is a good way of using up mozzarella and roasted peppers. For a tasty alternative, omit the mozzarella and add a spoonful of pesto instead.
Ingredients
- 2 free-range chicken breasts (with skin)
- 4 slices of mozzarella
- Ready-roasted peppers (taken from a jar)
- A few fresh basil leaves
- A handful of vine-ripened cherry tomatoes
- A handful of baby spinach leaves
- 1 tbsp ready-toasted pine nuts or 1 tbsp pine nuts, toasted
- A handful of ready-made croutons
Method
- 1. Preheat the oven to 220°C/fan200°C/gas 7. Make slits along the sides of the chicken breasts to make a large pocket in each. Season inside and out.
- 2. Stuff each generously with 2 slices of mozzarella, a couple of ready-roasted peppers and a few fresh basil leaves. Place on a lightly oiled baking tray with a handful of vine-ripened cherry tomatoes, and drizzle with a little more olive oil. Roast for 20 minutes until the chicken is cooked through and the tomatoes are soft.
- 3. Meanwhile, toss a handful of baby spinach leaves with the pine nuts of your choice and a handful ready-made croutons.
- 4. Dress with your favourite vinaigrette and serve alongside the chicken and roasted tomatoes.