Caprese-Stuffed Chicken Breasts
Based on the famous Italian Caprese salad, this chicken dish is a simple crowd pleaser that’s so quick to make, using so few ingredients. Simply up the quantities if you’re serving to a larger group.
Heat oven to 180°C.
Make a pocket in each chicken breast by slicing down one side, like slicing a bread roll, being careful not to slice right through.
Smear a teaspoon of pesto on the inside of the pocket. Place 3 slices of tomato in the pocket, then layer on 3 slices of bocconcini and a few fresh basil leaves, and season with salt and pepper. Wrap the breast in a slice of prosciutto and place on a lined roasting dish. Repeat with remaining chicken breasts.
Scatter stuffed, wrapped breasts with extra basil leaves and drizzle with olive oil. Bake for 15-20 mins or until chicken breast is cooked through. These are lovely served with potato gratin and a green salad.
4 free-range skin-on chicken breasts (Skinless Chicken Breast can also be used)
4 slices prosciutto
4 bocconcini, sliced into three pieces
2-3 tomatoes, sliced
4 tsp Genoese basil pesto
Fresh basil leaves
Salt and pepper