chicken parcels with mozzarella
How to make chicken parcels with mozzarella recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
4 skinless, boneless chicken breasts, about 150 g (5 oz) each
4 teaspoons ready-made red chilli pesto or mild harissa
2 plum tomatoes, sliced
125 g (4 oz) mozzarella cheese, cut into 8 slices
1 small bunch of basil, leaves stripped
8 thin slices of chorizo
To serve
500 g (1 lb) ready-made healthy couscous or bulgar wheat salad
rocket leaves
Method:
Place the chicken breasts between 2 large sheets of clingfilm on a chopping board and beat with a rolling pin to flatten; they need to be about 4–5 mm (¼ inch) thick. Spread 1 teaspoon of the pesto or mild harissa evenly over each flattened chicken breast.
Cover half of each chicken breast with 2–3 slices of tomato and 2 slices of mozzarella, then fold the uncovered half of the chicken over the filling to create a sandwich. Scatter the basil leaves over the top of the chicken parcels, reserving a few to garnish.
Cover each parcel with 2 thin slices of the chorizo, then secure with a wooden cocktail stick by threading it through the chicken breast. Place the parcels on a large, nonstick baking sheet, then cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 15–18 minutes or until cooked through.
Serve the chicken parcels with the couscous or bulgar wheat salad and rocket leaves, garnished with the reserved basil leaves.
For chicken & tomato salad with pesto dressing:
Slice 400 g (13 oz) ready-cooked chicken breast and arrange on serving plates with 150 g (5 oz) rocket leaves and 200 g (7 oz) halved cherry tomatoes.
Top with 2 tablespoons Parmesan cheese shavings. Whisk 2 tablespoons pesto into 3 tablespoons aged balsamic vinegar and drizzle over the salad. Serve with warmed, sliced flatbreads. Total cooking time 10 minutes.
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