Chicken Magherita

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 600 g baby vine-ripened tomatoes
• 4 chicken breasts
• 4 tablespoons basil pesto, more if you like
• 8 sun-dried tomatoes packed in oil, and drained
• 250 g mozzarella cheese, sliced
• 30 g baby spinach leaves (that is just a guess i use 5-6 leaves per breast.)
• 8 slices prosciutto

Recipe

• 1 preheat oven to 180c.
• 2 slice sun dried tomatoes thinly, allow 2 per breast.
• 3 open chicken breast out and pound with a meat mallet until about 1/4 inch thick.
• 4 spread 1 tablespoon of pesto over each breast, top with tomatoes, spinach and sliced cheese. fold chicken over to cover filling, wrap with 2 slices of prosciutto to enclose securely. repeat with remaining breasts.
• 5 place chicken in an oven proof dish with vine tomatoes and cook in the oven for 25-30 min's or until chicken is cooked through.
• 6 to serve: slice chicken and arrange on plate with tomatoes and serve with a side salad.