Herb-Stuffed Chicken With Tomato Salad

• 2 tbsp finely chopped fresh basil
• 1 tbsp finely chopped fresh oregano
• 2 tsp fresh lemon thyme
• 2 cloves garlic, crushed
• 1 tbsp finely grated lemon zest
• 4 None chicken breast fillets
• 4 slices prosciutto
• 250 g cherry tomatoes
• 250 g baby plum tomatoes
• 150 g baby spinach leaves
• 20 g fresh basil leaves, roughly chopped
• 2 tbsp red wine vinegar
• 2 tsp olive oil

1. Preheat oven to 180u0b0C/160u0b0C fan/gas 4. Combine finely chopped basil, oregano, thyme, garlic and zest in a small bowl. Using a meat mallet, gently pound chicken, one fillet at a time, between pieces of cling film until about 5mm thick. Divide herb mixture among chicken pieces; roll to enclose filling, wrapping each roll with a prosciutto slice to secure.
2. Cook chicken in heated lightly oiled large frying pan for 10 mins, or until browned all over. Place chicken on a baking tray. Bake for 15 mins, or until cooked through.
3. Meanwhile, in the same frying pan, stir tomatoes over high heat for 3 mins. Gently toss tomatoes, spinach and chopped basil in large bowl with combined vinegar and oil. Serve salad with chicken.

fresh basil, fresh oregano, thyme, garlic, lemon zest, chicken, cherry tomatoes, baby plum tomatoes, baby spinach leaves, fresh basil, red wine vinegar, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/31782 (may not work)