Stuffed Mediterranean Chicken |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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 chicken breasts (with skin) |
4 slices mozzarella cheese |
4 -6 roasted peppers (taken from a jar) |
6 basil leaves |
7 ounces vine-ripened cherry tomatoes |
5 ounces baby spinach leaves |
1 tablespoon pine nuts, toasted |
salt and pepper |
Directions:
1. Preheat the oven to 425°F 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.
3. 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.
4. Meanwhile, toss a handful of baby spinach leaves with the pine nuts.
5. Dress with your favourite vinaigrette and serve alongside the chicken and roasted tomatoes.
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