Garlic and Herb Stuffed Chicken with Sun-Blush Tomatoes and Prosciutto

cook 20 mins
  • 4 chicken breasts, each about 125 g (4 oz)
  • 8 sun-blush tomatoes
  • 125 g (4 oz) garlic and herb soft cheese
  • 8 slices of prosciutto
  • 3 tablespoons olive oil
  • 8 tablespoons white wine
  • pepper
  • Make a deep cut in the side of each chicken breast, almost cutting them in half widthways, and fill each one with a quarter of the garlic and herb soft cheese and 2 sun-blush tomatoes. Press together and wrap tightly with 2 slices of prosciutto to hold together.
  • Heat the oil in a large, heavy-based frying pan and cook the chicken, seam side down, over a high heat for 3–4 minutes on each side or until golden. Add the wine to the pan, cover with a tight-fitting lid and cook for a further 5 minutes or until tender. Serve the chicken on warmed serving plates, well seasoned with pepper and with any juices spooned over.
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