Chicken Magherita

• 600 g baby vine-ripened tomatoes
• 4 chicken breasts
• 4 tablespoons basil pesto, more if you like
• 8 sun-dried tomatoes packed in oil, and drained
• 250 g mozzarella cheese, sliced
• 30 g baby spinach leaves (that is just a guess I use 5-6 leaves per breast.)
• 8 slices prosciutto

1. Preheat oven to 180c.
2. Slice sun dried tomatoes thinly, allow 2 per breast.
3. Open chicken breast out and pound with a meat mallet until about 1/4 inch thick.
4. Spread 1 tablespoon of pesto over each breast, top with tomatoes, spinach and sliced cheese.
5. Fold chicken over to cover filling, wrap with 2 slices of prosciutto to enclose securely.
6. Repeat with remaining breasts.
7. Place chicken in an oven proof dish with vine tomatoes and cook in the oven for 25-30 Min's or until chicken is cooked through.
8. To serve: Slice chicken and arrange on plate with tomatoes and serve with a side salad.

chicken breasts, basil pesto, tomatoes, mozzarella cheese, baby spinach leaves, prosciutto

Taken from www.food.com/recipe/chicken-magherita-297670 (may not work)