This should really be made as 2 meals either the risotto cakes as a starter or a lunch topped with some smoked chicken. Don’t get me wrong both of these are delicious but it is probably a bit much together because of all the rich flavours going on. This chicken is so full of flavour it is great as is, I served mine with a subtle lemon, mustard sauce which was lovely. If you are after a quick light meal that tastes great, scrap the cakes and just serve with some roasted baby vine tomatoes, a meal that can be on the table in about 35 Min’s.

Ingredients

600g Baby vine-ripened tomatoes
4 Chicken breasts
4 Tablespoons basil pesto, more if you like
8 Sun-dried tomatoes, in oil and drained
250g Mozzarella cheese, sliced
30g Baby spinach leaves (that is just a guess I use 5-6 leaves per breast.)
8 Slices prosciutto

Method

1. Preheat oven to 180c

2. Slice sun dried tomatoes thinly, allow 2 per breast.

3. Open chicken breast out and pound with a meat mallet until about 1/4 inch thick.

4. Spread 1 tablespoon of pesto over each breast, top with tomatoes, spinach and sliced cheese. Fold chicken over to cover filling, wrap with 2 slices of prosciutto to enclose securely. Repeat with remaining breasts.

5. Place chicken in an oven proof dish with vine tomatoes and cook in the oven for 25-30 Min’s or until chicken is cooked through.

To serve: Slice chicken and arrange on plate with tomatoes and serve with a side salad.

I made this with white wine risotto cakes and as I said earlier you can make these, but I think there are just to many flavours going on for one plate. If you want to make them just look for white wine risotto patties under my risotto or patties category

All photos taken by me unless otherwise stated.