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Caprese Stuffed Chicken
- 2 skinless (de-boned chicken fillets)
- 6 cherry tomatoes (thinly sliced)
- Handful fresh basil
- 2 tbsp basil pesto
- 4 slices mozzarella
- 2 tbsp olive oil
- Salt and pepper to taste
- Toothpicks
- Butterfly chicken fillets.
- Spread each fillet with basil pesto.
- Place the cheese on the pesto, followed by the sliced tomatoes.
- Close and secure with toothpicks if necessary.
- Drizzle with olive oil and rub in.
- Heat the frying pan to maximum heat and grill the fillets until golden brown on both sides.
- Reduce the heat to med-low and grill for 15 minutes or until done
- Remove toothpicks and garnish with basil leaves.
- Serve with baked potatoes and garden salad.
