Stuffed Chicken Breast with Wicked Smoked Mozzarella

2 large chicken breasts

6-8 slices of prosciutto

3 tablespoons basil pesto

100 g baby spinach

100 g Wicked Smoked Mozzarella sliced

Preheat oven to 180 degrees.

Line a baking tray with baking paper.

Lay out the prosciutto so that the slices overlap each other, use 3-4 slices per chicken breast.

Place chicken breasts onto a chopping board cover with cling wrap and use a meat mallet to flatten the chicken out to about 1/2 a centimetre thickness.

On each chicken breast evenly spread 1 1/2 tablespoons of the pesto, place the spinach leaves on top and then add the sliced Wicked Smoked Mozzarella. Carefully roll the chicken breasts up to enclose the filling then place onto one end of the prepared prosciutto then roll the chicken breast up in the prosciutto and secure the ends with skewers. Place onto the baking tray and put in the oven. Cook for 20-25 minutes.

I like to serve these with a

spring onion and white wine sauce.

1/2 tsp garlic powder

1/2 tsp onion powder

4 spring onions chopped

1/2 cup white wine

3/4 cup cream

1 tsp butter

Salt and Pepper to taste.

In a non stick frypan add garlic powder, onion powder, spring onions, white wine and butter. Cook until the butter is melted and the spring onions are softened then add the cream and continue to cook until the sauce thickens. Add salt and pepper to taste.

Enjoy!