Preparation time 12 minutes , cooking time 45 minutes if you make the sauce while the chicken is baking.
Ingredients
4 skinless chicken breasts
1 ball of Mozzarella cheese
8 cherry tomatoes halved or the equivalent in other tomatoes
8 slices of Parma ham or good bacon
Handful of basil
For Sauce
4 sweet ( bell) red peppers, deseeded and roughly chopped
olive oil
200 grams tomatoes
1 vegetable or chicken stock cube ( You can get Italian herb ones)
2 Tablespoons brown sugar.
Salt and pepper
Method
Heat your oven to 200C/fan 180C/gas 6. To make the sauce, put the red peppers on a baking tray, drizzle with olive oil and cook near top of oven for 20-25 minutes. Cool slightly, peel – it should just rub off, chop and put in a pan with the tomatoes and a little water. Cook on a low heat for 20 minutes then add the crumbled stock cube and sugar. Blend to a smooth sauce in a food processor. Taste and season. Make a slit down the side of each chicken breast to form a pocket. Season and then stuff each pocket with slices of mozzarella, 4 cherry tomato halves or equivalent and som e of the basil. Wrap each chicken breast with 2 pieces of ham or bacon. Put on a baking sheet and cook for 20-25 minutes or until cooked through and juices run clear.
This is good served with a baked potato and salad or seasonal vegetables.
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