Saturday, 24 March 2012

Proscuitto, spinach, bocconcini roast chicken with roasted tomatoes

My kids request this dish on a regular basis and is one of the few meals that they all eat. 

4 Chicken Breasts
8 Baby Bocconcini cheese
1 cup fresh spinach leaves
4 slices of proscuitto
Fresh Pesto Sauce
1 punnet of cherry tomatoes

Line a baking dish with baking paper.  

Butterfly the chicken breasts and open out flat.  Lay on one half 1 slice of proscuitto, spinach leaves, bocconcini and a little pesto sauce (about 1 tsp).  Fold the half which has not got topping on back over the half with the topping.  Place in prepared baking dish.  Scatter the cherry tomatoes over the chicken.

Bake in the oven for 30 minutes at 150 - 180oC.

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