This may sound a bit summery, but the flavours are so intense and its quite simple to prepare, that it makes it a good ‘anytime’ dish.
2 chicken breasts (skin off)
150 gms of Sun-dried Tomatoes
2 packs of Mozzarella Cheese
50 gms of Fresh Basil
Salt and freshly ground black pepper
½ glass of white wine
Baby new potatoes and fresh spinach
Step by Step Instructions
Preheat the oven to 180C/160C fan/gas 4.
Cut the chicken breasts in half length ways. Open and gently flatten until approx 1 cm in thickness.
Slice the mozzarella into slices and place on half of the open breasts.
Cut the tomatoes into strips and place on top of the Mozzarella.
Chop the basil into ribbons. And place on top of the Mozzarella.
Season with salt and pepper
Fold the other half of the breast on top of the mix and secure with some wooden toothpicks
In a separate pan add a similar amount of butter and oil put in 200 gms of spinach, season and stir for one minute until wilted! Drain, remove excess liquid (place on kitchen paper if you like — that helps!)
On a hot plate place the strained spinach and place a chicken breast on top (remembering to remove the tooth picks).
Put the fry pan back on the ring and when hot pour in the white wine and burn off the alcohol until you have a pouring jus. Pour this over the top of the chicken, garnish with baby new potatoes and serve.
Bon Appétit !
Meanwhile put some new potatoes on to boil.
In an oven proof fry pan place a knob of butter and a little olive oil (this stops the butter burning). When melted place the chicken breasts in the pan. Cover for one minute.
Remove cover and gently turn the breasts over. Cover for one minute. Remove cover and place in the oven for 15 minutes.
Remove from oven and allow to rest for a couple of minutes