These stuffed chicken breasts couldn’t be easier to prepare. When I make them, I find it’s best to slice the breast and arrange it on the plates this way so you can see the filling.
You can serve a simple tomato sauce with the breasts or grilled vine-ripened tomatoes, but only add it for colour, as the Parma ham keeps the chicken juicy and tender.
- 10 sun-dried tomatoes,
- finely diced
- 8 fresh basil leaves,
- finely shredded
- ½ cup mozzarella cheese, grated
- 6 small chicken breasts (you can buy normal size and remove
- the fillet. Use this in a stir-fry)
- 6 slices Parma ham
1 Preheat the oven to 180ºC. Line a large roasting dish with baking paper.
2 Combine the chopped tomatoes, basil and mozzarella. Cut a pocket in the underside of each chicken breast and stuff it generously with the filling.
3 Wrap each in a slice of Parma ham and tuck under to secure.
4 Arrange the stuffed, wrapped chicken breasts on the baking paper. Roast for 15-20 minutes until golden and feel firm when squeezed with the tongs. Rest for 8-10 minutes before slicing on the angle.