Italian Stuffed Chicken

Ingredients:

4 skinless chicken breast fillets

50g sun-dried tomatoes, chopped

200g ricotta cheese

15g fresh basil leaves, roughly torn

Salt and freshly ground black pepper

8 slices of Parma ham

Method:

Preheat the oven to 190˚C.

Mix together the sun-dried tomatoes, ricotta and basil, saving a few shreds of basil to garnish, and season.

Cut a horizontal slit in the side of each chicken breast. Fill with the ricotta mixture and wrap each chicken breast with 2 strips of Parma ham with the joints underneath. Fix the ham in place with wooden cocktail sticks.

Put the stuffed chicken breasts on a baking tray and bake for 20-25 minutes or until golden and cooked through.

Remove the cocktail sticks and slice in half. Serve, garnished with basil shreds, accompanies by rice and roasted vegetables.