Stuffed Roma chicken

Serves: 4

Time to make: 1 hr

Ingredients

4 x 150g skinless chicken breast fillets
1 bunch fresh basil (about 16 leaves), plus extra, to garnish
12 sun-dried tomatoes in oil, drained, chopped
½ cup grated mozzarella cheese (see tips)
4 slices prosciutto (see tips)
2 bulbs garlic
olive spray oil
400g can chopped tomatoes with herbs (see tips)
400g can cannellini beans, drained, rinsed

Instructions

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1 Preheat oven to 180°C. Place each chicken breast between 2 sheets of plastic wrap. Use a rolling pin to flatten until double in size.

2 Lay some basil, sun-dried tomatoes and mozzarella in the centre of each chicken breast. Roll up to enclose filling and secure with a toothpick.

3 Wrap 1 slice prosciutto around each breast. Place chicken and garlic in an ovenproof dish. Spray with oil and bake in oven for 40 minutes or until chicken is cooked through.

4 Five minutes before chicken is ready, place tomatoes and beans in a pan over a medium heat and cook until heated through.

5 Remove toothpicks from chicken. Serve immediately with tomato and bean mixture and roasted garlic which can be easily squeezed out of its skin. Sprinkle with fresh basil and serve.

Serving suggestion

Steamed fresh vegetables

Variations

Make it gluten free Check mozzarella, prosciutto and canned tomatoes are gluten free

Nutrition Info (per serve)

Calories 365 cal

Kilojoules 1530 kJ

Protein 46 g

Total fat 12 g

Saturated fat 4 g

Carbohydrates 15 g

Sugar 6 g

Dietary fibre 6 g

Sodium 750 mg

Calcium 210 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.