STUFFED CHICKEN BREASTS
Flatten and butterfly each chicken breast carefully. Spread a layer of pesto, salt and pepper on the inside. Scoop in a dollop of cream cheese and a few slices of mozzarella.
Recipes
COOKING TIME: 35 minutes | YIELDS: 4 portions
Ingredients
- 4 large Chicken Breasts
- 150g Cream Cheese
- 4 Large slices of Prosciutto Crudo
- 150g Sliced Mozzarella
- 100ml Basil Pesto
- 2 Brinjals
- 2 Red Peppers
- 2 Green Peppers
- 2 Yellow Peppers
- Cos Lettuce
- Olive oil
- Toothpicks
- Salt and Pepper
Cooking Method:
- Flatten and butterfly each chicken breast carefully. Spread a layer of pesto, salt and pepper on the inside. Scoop in a dollop of cream cheese and a few slices of mozzarella. Roll the breast tightly. Wrap a piece of Prosciutto around the breast and secure lightly with toothpicks. Place in a baking tray.
- Prepare your veggies, by slicing into large segments that braai easily. Cut the cos lettuce heads in half. Preheat your Char-Brail grill to high.
- Use a cooking base to elevate your dish from the grid. Place the baking dish, covered in foil, in the middle of your Char-broil grid and close the lid. Bake for about 35 minutes and test with a knife. Once the chicken breasts are cooked, grill all veggies directly on the hot grids.
- Remove from the braai. Build veggie lowers by piling the brinjal and pepper together, secure with a toothpick. Drizzle the last basil pesto over the chicken breasts and enjoy.