zigis

Ingredients

• 10x180gm chicken breasts
• 25 bocconcini cheeses
• 1 bunch basil leaves
• 10 semi dried tomatoes
• 10 bacon strips
• 30ml olive oil
• 400ml white wine
• 100gm butter

Yield 10 serve

Method:

Step 1: Pre heat oven to 180'C

Step 2: Make stuffing by slicing thinly semi-dried tomatoes, bocconcini cheese.

Step 2: Cut chicken breast lengthwise and fill chicken cavity with one sliced tomato, 2 slices cheese balls, 3 basil leaves, salt and pepper.

Step 3: Close chicken breast and wrap with one bacon strip, continue the same with reminder of chicken breasts.

Step 4: Heat 30ml olive oil in ovenproof frypan and seal chicken breast for 1 minute on presentation side.

Step 5: Flip chicken breast to the other side and seal for 1 minute.

Step 6: Deglaze frypan by placing all the white wine in the hot frypan.

Step 7: Put chicken breasts and liquid in hot oven for 10 minutes.

Step 8: Take out of oven and let rest for 4 minutes prior to serving.

Salad method

Step 1: Cut peeled pumpkin into uneven shapes of 2 cm thick, marinade with olive oil, salt and pepper. Place pumpkin on roasting tray and bake in hot oven 180'C for 15 minutes or until cooked through.

Step 2: Place pine nuts on roasting tray and roast for 6 minutes or until golden brown.

Step 3: Wash spinach leaves and shake excess water.

Step 5: Place all ingredients in a mixing bowl and fold together gently.

Step 6: Drizzle with olive oil, lemon juice and sprinkle with salt and pepper to taste. Serve with stuffed chicken.