1. Preheat the oven to 425°F Make slits along the sides of the chicken breasts to make a large pocket in each. Season inside and out. 2. Stuff each generously with 2 slices of mozzarella, a couple of ready-roasted peppers and a few fresh basil leaves. 3. Place on a lightly oiled baking tray with a handful of vine-ripened cherry tomatoes, and drizzle with a little more olive oil. Roast for 20 minutes until the chicken is cooked through and the tomatoes are soft. 4. Meanwhile, toss a handful of baby spinach leaves with the pine nuts. 5. Dress with your favourite vinaigrette and serve alongside the chicken and roasted tomatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
