Italian Stuffed Chicken Breast Recipe

This recipe was inspired by trips to Tuscany and the fantastic produce available there that we use to enhance our amazing delicious Organic Chicken...a quick and simple midweek supper.

Ingredients (Serves 2):

• 2 Springfield Organics Skinless Organic Chicken Breasts
• 100G Mozzarella (Full Fat or Light)
• 4 Tablespoons of Pesto Sauce (Green or Red)
• 6 Medium Sun Dried Tomatoes
• 4 Slices of Parma or Serrano Ham

Method:

• Find the middle of the chicken breast and using a very sharp knife butterfly the breast without cutting all the way through.
• Spread 2 tablespoons of the pesto in each breast.
• Place three slices of the drained mozzarella on top of the pesto
• Place three sun dried tomatoes on top of the mozzarella.
• Close the chicken breasts and wrap each one with two slices of the ham
• Bake in a preheated oven at 180 Fan or Gas Mark 6 for 35-40 Minutes
• Serve with seasonal vegetables