Ingredients (Serves 4)
4 Chicken fillets
1 Large mozzarella ball
A large handful of spinach
8 Sundried tomatoes (2 per fillet)
A few sprigs of basil
1 tsp paprika
1 tsp oregano
Salt and pepper to season
Preheat oven to 200C/400F.
Slice the mozzarella ball into slices of about 1cm thick. Cut the sundried tomatoes into little bits.
Slice the chicken open along the length, but not cutting the whole way through and open up the chicken breast. Into the inside of each chicken breast add a bunch of the spinach, then the chopped sundried tomatoes (2 per chicken breast), then two mozzarella slices and finally top with a few basil leaves. Season with salt and pepper and then close the top of the chicken breast over the filling. The chicken might be bursting a bit with gorgeous ingredients, so to keep it closed you can use cocktail sticks by piercing them through each half of the open chicken breast (this isn’t essential).
Place each chicken breast onto a foil lined baking tray. Sprinkle over the paprika, the oregano and then season with plenty of black pepper.
Place into the oven and bake for 30minutes.
As an optional extra, when it is out of the oven drizzle with pesto. Mmm…