Stuffed Italian Chicken Breasts

Ingredients

• 100 g salami, sliced & finely chopped
• 1/2 cup mozzarella cheese, grated
• 1/4 cup kalamata olive, pitted & finely chopped
• 1 tablespoon tuscan seasoning
• 400 g crushed tomatoes
• 275 g chargrilled capsicums, drained and chopped
• 3 green spring onions, thinly sliced

• 4 (200 g)  chicken breast fillets
• 1/2 cup parmesan cheese, finely grated

Directions

1. 1

   Combine the salami, cheese, olives and half of the seasoning in a medium bowl.

2. 2

   Combine tomatoes, capsicum strips, spring onions and remaining seasoning in a large jug.

3. 3

   Using a small sharp knife, cut a deep10cm length through one side of each chicken breast to form a pocket in the breast.

4. 4

   Divide salami mixture amongthe 4 pockets. Season with salt and pepper.

5. 5

   Cook chicken pre heated and oiled frying pan for about 2 minutes on each side or until browned, but not cooked through and cover with plastic wrap. Can at this stage be refrigerated for up to 2 days.

6. 6

   On day of serving ~ remove the plastic wrap sprinkle with the parmesan cheese and cover tightly with foil.

7. 7

   Cook in hot oven (200C) for 30 minutes. Remove the foil. Cook for further 5 minutes or until cheese is melted and the chicken is cooked through.

8. 8

   Serve chicken with sald or vegatables.

9. 9

   Tip. Chicken can be prepared up to two days ahead. Cook just before serving.

10. 10

    Once chicken dish is cooked, it can be cooled and frozen for up to 2 months. Thaw overnight in refrigerator. Cover dish for reheating.