Baked Chicken Parcels with Mozzarella and Basil

cook 30 mins
  • 4 skinless chicken breasts, about 150 g (5 oz) each
  • 4 teaspoons red chilli pesto or mild harissa
  • 2 plum tomatoes, sliced
  • 125 g (4 oz) reduced-fat mozzarella, cut into 8 slices
  • 1 small bunch of basil, leaves stripped
  • 8 thin slices of lean chorizo
  • 500 g (1 lb) ready-made healthy couscous or bulgar wheat salad
  • rocket leaves
  • Preheat the oven to 220°C (425°F), Gas Mark 7. Place the chicken breasts between 2 large sheets of clingfilm on a chopping board and beat with a rolling pin to flatten; they need to be about 4–5 mm (1/4 inch) thick. Spread 1 teaspoon of the pesto or mild harissa evenly over each flattened chicken breast.
  • Cover half of each chicken breast with 2–3 slices tomato and 2 slices mozzarella, then fold the uncovered half of the chicken over the filling to create a sandwich. Scatter the basil leaves over the top of the chicken parcels, reserving a few to garnish.
  • Cover each parcel with 2 thin slices the chorizo, then secure with a wooden cocktail stick by threading it through the chicken breast. Place the parcels on a large, nonstick baking sheet, then cook in the oven for 15–18 minutes until cooked through.
  • Serve the chicken parcels with the couscous or bulgar wheat salad, rocket leaves, garnished with the reserved basil leaves.
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