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
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.