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Modern Australian recipes

Chicken breast stuffed with mozzarella and pesto recipe

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Created by Lucy Nunes

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Photography: Dean Wilmot

Cuisine: Modern Australian
Servings: Serves 4
Cooking Time: Less than 30 minutes
Course: Lunch, Main

Chicken breast stuffed with mozzarella and pesto

Ingredients

250g baby grape tomatoes
4 x 250g chicken breasts
2 tablespoons basil pesto
220g mozzarella, thinly sliced
1/4 cup (60ml) extra virgin olive oil
100g baby rocket
1 tablespoon lemon juice

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Preparation

1. Slice 6 tomatoes. Halve remaining tomatoes and reserve for salad.

2. With a sharp knife, cut a slit in 1 side of each chicken breast fillet and open butterfly-style. Cover with plastic wrap. Using a rolling pin, pat chicken gently, without breaking flesh, until thin. Spread inside of chicken with pesto, then place mozzarella and sliced tomatoes on each half. Fold other half over to enclose filling and secure with toothpicks or kitchen string.

3. Preheat barbecue on medium. Brush chicken with 1 tablespoon of oil and season to taste. Cook chicken for 10 minutes, until lightly charred and cooked through. Meanwhile, toss baby rocket with halved tomatoes. Drizzle with remaining oil and lemon juice and season to taste.

4. Serve chicken with salad.

If you enjoyed this Chicken breast stuffed with mozzarella and pesto recipe then browse more Modern Australian recipes, child-friendly recipes, low-carb recipes and our most popular hainanese chicken rice recipe.

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1.	Valentino's		Northbridge
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6.	Mahogany Inn		Mahogany Creek
7.	Morning Star Estate		Mt Eliza
8.	Anise		City
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10.	The Boat House by the Lake		Barton

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