Ingredients
2 tbsp sun-dried tomato oil, from the jar
1 small red onion, chopped
2 garlic cloves, crushed
120g/4½oz chestnut mushrooms, finely chopped
2 balls mozzarella cheese, preferably buffalo, grated or torn into small pieces
8 sun-dried tomato halves, chopped
handful grated parmesan cheese
flaked sea salt and freshly ground black pepper
handful basil leaves, torn
4 skinless, boneless chicken breasts
8 slices Parma ham
4 stalks rosemary or 8 cocktail sticks
balsamic vinegar
roast new potatoes (see step 6 of method) and green salad, to serve
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Heat about 1 tbsp of the sun-dried tomato oil in a frying pan. Add the onion and garlic, then gently fry for a few minutes until softened. Stir in the mushrooms, also cooking until softened. Remove from the heat and leave to cool for a few minutes.
3. In a bowl, mix together the mozzarella, sun-dried tomatoes, parmesan cheese and the cooked mushroom mixture and season well with salt and pepper. Add the basil and mix together well.
4. Slice the chicken breasts along the centre lengthways, not quite cutting all the way through, and open out to form a butterfly shape. Divide the mozzarella mixture between the chicken breasts and fold back together pushing any escaped stuffing inside. Wrap each breast fairly tightly in 2 slices of Parma ham and either secure with a couple of cocktail sticks or use rosemary stalks pushed through, which also add extra flavour to the finished chicken.
5. Place the parcels in a roasting tray, drizzle with the remaining sun-dried tomato oil and season with pepper. Cook for 20-25 minutes until golden and cooked through. Remove from the oven and test to make sure it is thoroughly cooked. Allow to rest for a couple of minutes before serving. Pour over any juices from the pan and drizzle with a little balsamic vinegar.
6. Serve with new potatoes roasted in the oven, also at 200C/400F/Gas 6, with rosemary, olive oil and sea salt for about 25 minutes, and a big green salad.
