Chicken breast stuffed with mozzarella and pesto
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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.