Basil, spinach , mozerella and red pepper stuffed chicken breasts

PennyAuthorPenny
00

A light summery take for a chicken breast

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Yields1 Serving
Prep Time5 minsCook Time30 minsTotal Time35 mins

 ALL recipes are based on a family of four.

 4 Chicken breasts
 2 Roasted red peppers- from a jar is fine
 23 Handfrabs baby leaf spinach
 8 Basil leaves
 Salt and pepper
 4 Fingers of mozerella
 4 Slices thin ham (parma , prosciutto or similar)
 Splash of oil

1

Make a pocket in the chicken breasts using a small sharp knife . Try not to cut all the way through . Push your finger in to make the pocket larger

2

Season with a little salt and pepper

3

Push 2 basil leaves , some spinach and some sliced roasted pepper into the pocket

4

Lay out your ham slices .
Sit the chicken on top of the ham and wrap the ham around the breasts . Use 1 or 2 slices of ham per breast

5

Wrap the parcels tightly in cling film, twisting the ends , now wrap again going the opposy way

6

Put the chicken to one side

7

Heat a pan of water , bring to the boil . Turn down to a simmer and add the chicken parcels .
Poach for 15-20 minutes

8

Remove from the water . Carefully remove the cling film

9

Heat a large frying pan . Add a splash of oil . Garlic oil is nice
Add the chicken breasts and cook on all sides until coloured

10

Remove from the pan , let them sit for a couple of minutes then slice in the diagonal and serve

Ingredients

 4 Chicken breasts
 2 Roasted red peppers- from a jar is fine
 23 Handfrabs baby leaf spinach
 8 Basil leaves
 Salt and pepper
 4 Fingers of mozerella
 4 Slices thin ham (parma , prosciutto or similar)
 Splash of oil

Directions

1

Make a pocket in the chicken breasts using a small sharp knife . Try not to cut all the way through . Push your finger in to make the pocket larger

2

Season with a little salt and pepper

3

Push 2 basil leaves , some spinach and some sliced roasted pepper into the pocket

4

Lay out your ham slices .
Sit the chicken on top of the ham and wrap the ham around the breasts . Use 1 or 2 slices of ham per breast

5

Wrap the parcels tightly in cling film, twisting the ends , now wrap again going the opposy way

6

Put the chicken to one side

7

Heat a pan of water , bring to the boil . Turn down to a simmer and add the chicken parcels .
Poach for 15-20 minutes

8

Remove from the water . Carefully remove the cling film

9

Heat a large frying pan . Add a splash of oil . Garlic oil is nice
Add the chicken breasts and cook on all sides until coloured

10

Remove from the pan , let them sit for a couple of minutes then slice in the diagonal and serve

Basil, spinach , mozerella and red pepper stuffed chicken breasts

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