Italian Cheese Stuffed Chicken


Step 1Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Heat 1 tablespoon of butter, ghee or olive oil in a skillet. Add the garlic and spinach and cook for about 1 minute until the spinach wilts. Drain the juices and place to one side.

Step 2To prepare the salad filling, mix the tomatoes with olive oil (1 tbsp), basil and balsamic vinegar.

Step 3Cut a pocket in each of the chicken breasts with a sharp knife. Flatten the chicken breasts slightly with a rolling pin.

Step 4Use another tablespoon of olive oil to grease a baking tray to prevent sticking (or line with greaseproof paper). Add the chicken pockets.

Step 5Add a slice of pancetta to each of the chicken breasts, cooked spinach and tomatoes. Season with salt and pepper and sprinkle half the mozzarella. Close the chicken breasts and top with the remaining cheese.

Step 6Bake the stuffed chicken breasts in the oven for 25 – 30 minutes until cooked through, golden and to your liking.

Step 7Tastes best when served fresh but can be stored in fridge for up to 3 days.