Ca[rese stuffed chicken

Succulent chicken breast oozing hot mozzarella, juicy tomatoes and fresh basil. If you're feeling particularly carnivorous you can stuff in some chorizo or wrap the chicken in Parma ham. Or if its a really REALLY special occasion you can cloak the whole thing in filo pastry and eggwash it before baking!
Serves: 2 • Prep time: 10 mins • Cook time: 25-30 mins • Easy
Ingredients
  • 2 free range organic, high welfare chicken breasts
  • 1 ball of buffalo mozzarella - about 125g, sliced
  • 10 ripe and juicy baby plum tomatoes, halved
  • 10-15 large leaves of fresh basil
  • extra virgin olive oil
  • dried mixed herbs or fresh oregano
  • sea salt
  • optional - chorizo or Parma/Serrano ham
Instructions
Heat the oven to 190 degrees. Make a slit into each chicken breast as if cutting a roll in half but don't go all the way through.

Inside each the breast lay half the mozzarella slices, half the baby tomatoes and basil leaves, season with sea salt and push the breast together securing with a couple of cocktail sticks if necessary. If using chorizo add 3-4 slices of that before closing the breast.

Now heat a little olive oil in a heavy frying pan and sear the breasts on each side. At this stage if you're using Parma ham wrap each breast in slices of ham. Now place them in an ovenproof dish and drizzle with more olive oil, sprinkle on the sea salt and oregano or dried herbs. 

Cover loosely with foil and bake for 25-30 mins making sure the chicken is fully cooked through. Uncover for the last five minutes of cooking.

I served mine on a bed of griddled courgette slices but you can serve with any seasonal vegetables.

Having poultry or meat one day? Go veggie the next. Try our best bean salad!
Nutrition info
Chicken is one of the best sources of vitamin B3, otherwise known as niacin. Niacin is vitally important for energy production, changing protein, fat and carbohydrate into usable energy. In particular niacin helps convert starches, stored in the liver and muscles, into energy. It also plays an antioxidant role, helping to stop damaging free radicals from doing their nasty cell-destroying deeds.

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"You've never eaten mozzarella?" she said incredulously. "In England, we only have three cheeses," he explained. "Cheddar, Stilton and Wensleydale."He put some of the milky white cheese into his mouth. "Oh," he said. "That's rather good, isn't it?" It was so soft it melted in his mouth, but the taste was explosive- creamy, and cuddy, and faintly tart all at once.”
Anthony Capella
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