Italian-Style Easy Stuffed Chicken
- 4 chicken breasts
- 100g mozzerella, thickly sliced
- 1/2 cup grated parmesean
- 1/4 cup toasted pine-nuts
- 4-6 sun dried tomatoes
- 6-8 fresh basil leaves
- salt, pepper & olive oil
- thick tomato sauce, preferably home-made
- Slit each chicken breast open, and put the grated parmesean over each side. put a slice of mozzerella on one side, along with one of the sun dried tomatoes, some of the pine nuts and 1-2 basil leaves. Close up the other side of the chicken as though it were a sandwich and, if too thick to stay closed by itself, put a skewer through the center. Place each breast in a glass baking dish and drizzle olive oil, salt & pepper over, smoothing it in. Put in the oven at 180 degrees celcius (350 degrees farenheit) for 25-30 minutes.
- Pour over a thick tomato sauce - either home made or even store bought will do. It is an idea to put more sun dried tomatoes in the sauce to more fully round off all the flavours of the dish.
chicken breasts, mozzerella, parmesean, nuts, tomatoes, basil, salt, tomato sauce
Taken from www.epicurious.com/recipes/member/views/italian-style-easy-stuffed-chicken-1217789 (may not work)