Recipe - Chicken Breasts Stuffed W Mozzarella And Ham Wt Tomato Sauce

CHICKEN BREASTS
4 lg Chicken breasts; skin left
on
5 tablespoon Olive oil
150 g Mozzarella cheese; drained
and cubed
One fourth teaspoon Dried rosemary; ...or...
1 small Fresh rosemary sprig;
divided into leaves, plus
extra garnish
4 sl Cooked ham or prosciutto
crudo; cut into thin
Trips
Strips
Wooden cocktail sticks; to
secure
One half Glass dry white wine
Salt and freshly ground
black pepper
GARLIC; TOMATO AND BASIL
SAUCE
3 tablespoon Olive oil
2 Cloves garlic; peeled and
crushed
1 400 g can premium chopped
tomatoes
9 Fresh basil leaves; torn in
small pieces
Salt and freshly ground
black pepper

CHICKEN BREASTS STUFFED WITH MOZZARELLA AND HAM This deliciously simple
idea makes the most of the silky texture and delicate flavour of the
cheese. If you want to, serve with a rich tomato sauce or vary the flavour
with different herbs. Serves 4 Preparation time: 40 minutes Calories/Fat
per serving: 649 cals/54g Cost per serving: £1.90

1. Make a deep slit in the side of each chicken breast to form a pocket.
Brush the inside of each pocket with a little oil, then season with salt
and pepper. Divide the mozzarella, rosemary and ham among the four pockets.
Seal each pocket closed with two wooden cocktail sticks.

2. Heat the remaining oil in a large, lidded frying pan and seal the
chicken on either side until golden brown, then pour the wine over. Burn
off the alcohol for 2 minutes, then season.

3. Lower the heat, cover and simmer gently for 25 minutes or until the
chicken is cooked through. Remove the cocktail sticks, garnish with
rosemary and serve with the Garlic, Tomato and Basil Sauce.

GARLIC, TOMATO AND BASIL SAUCE A rich, glossy tomato sauce that will
complement many dishes. Serves 4 Preparation time: 25 minutes Calories/Fat
per serving: 132 cals / 11g Cost per serving: 30p

1. Heat the oil in a heavybottomed pan and gently fry the garlic until
soft. Pour in the tomatoes, cover and simmer for 20 minutes or until the
sauce is thick and glossy.

2. Stir in the basil leaves and season with salt and pepper. Serve with the
Chicken Breasts Stuffed with Mozzarella and Ham.

Suggested Wine: Tesco Merlot del Piave (see notes)

NOTES : Wine Notes (Alice King) : With the chicken you could successfully
serve a fullbodied white such as an Australian or Tesco New Zealand
Chardonnay, but the tomatoes in teh sauce would sway me to opt for a red.
Tesco Merlot del Piave has just the right amount of plummy mediumbodied
fruit with a hint of chocolate and violets on the finish enough richness
to cope admirably with the garlic and basil in the sauce.
Recipe by: Tesco Recipe Collection, Issue Four 1997

Posted to MCRecipe Digest by "M. Hicks" nitro_ii@email.msn.com on Feb 9,
1998