Stuffed chicken breast

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. To make the sauce, put the red peppers on a baking tray, drizzle with olive oil and cook for 20-25 minutes. Cool slightly, peel, chop and put in a pan with the tomatoes and a splash of water. Simmer for 20 minutes. Add the stock cube and sugar and season well. Blend to a smooth sauce in a food processor.
2. Make a slit down 1 side of each chicken breast to form a pocket. Season. Stuff each pocket with slices of mozzarella, 4 cherry tomato halves and a quarter of the basil. Wrap each chicken breast with 2 pieces of ham and season. Put on a baking sheet and cook for 20-25 minutes or until cooked through.
3. Serve with the red pepper sauce and seasonal vegetables such as steamed carrots and broccoli or roasted courgette and red peppers.

Know-how

The free-range chicken, buffalo mozzarella and Denhay air-dried ham that Darts use for this are all sourced locally.

Per serving

414 kcalories, protein 49.6g, carbohydrate 20.2g, fat 15.6 g, saturated fat 6.2g, fibre 3.2g, salt 3.44 g

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Ingredients

• 4 skinless chicken breasts
• 1 ball mozzarella , sliced
• 8 cherry tomatoes , halved
• a handful of basil leaves
• 8 slices of Parma ham or Denhay ham

Red pepper sauce

• 4 red peppers
• olive oil
• 1 punnet cherry tomato (about 200g)
• 1 vegetable stock cube
• 2 tbsp light muscovado sugar

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Difficulty and servings

Preparation and cooking times

Ready in 50 mins

Ingredients

• 4 skinless chicken breasts
• 1 ball mozzarella , sliced
• 8 cherry tomatoes , halved
• a handful of basil leaves
• 8 slices of Parma ham or Denhay ham

Red pepper sauce

• 4 red peppers
• olive oil
• 1 punnet cherry tomato (about 200g)
• 1 vegetable stock cube
• 2 tbsp light muscovado sugar

Per serving

414 kcalories, protein 49.6g, carbohydrate 20.2g, fat 15.6 g, saturated fat 6.2g, fibre 3.2g, salt 3.44 g

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