Stuffed Mediterranean Chicken

• 2 chicken breasts (with skin)
• 4 slices mozzarella cheese
• 4 -6 roasted peppers (taken from a jar)
• 6 basil leaves
• 7 ounces vine-ripened cherry tomatoes
• 5 ounces baby spinach leaves
• 1 tablespoon pine nuts, toasted
• salt and pepper

1. Preheat the oven to 425F Make slits along the sides of the chicken breasts to make a large pocket in each.
2. Season inside and out.
3. Stuff each generously with 2 slices of mozzarella, a couple of ready-roasted peppers and a few fresh basil leaves.
4. Place on a lightly oiled baking tray with a handful of vine-ripened cherry tomatoes, and drizzle with a little more olive oil.
5. Roast for 20 minutes until the chicken is cooked through and the tomatoes are soft.
6. Meanwhile, toss a handful of baby spinach leaves with the pine nuts.
7. Dress with your favourite vinaigrette and serve alongside the chicken and roasted tomatoes.

chicken breasts, mozzarella cheese, peppers, basil, tomatoes, baby spinach, pine nuts, salt

Taken from www.food.com/recipe/stuffed-mediterranean-chicken-414506 (may not work)