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Mozzarella Stuffed Chicken Breast


This is a fantastic recipe if you want to impress someone, even if you're not that great at cooking!  When you cut open the cooked chicken breast, say hello to some melted mozzarella and tasty green pesto.  Yum!
Remember that the vegetables I've put below are just a suggestion-you can choose your own!



2 chicken breasts

4-5 teaspoons of green pesto

1 packet of mozzarella, sliced into wedges

salt and pepper

For the veg:

handful of new potatoes



For: 2

Vegetarian: No

Vegan: No

Time to prepare: 40 minutes

Cooking level: Medium


Calories 305
LOW Sugars 0g
MED Fat 15.22g
MED Saturates 8.97g
MED Salt 0.72g
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Turn the oven to 180°C.



Place the chicken breast on a clean plastic chopping board and slice a 'pocket' down the side of the chicken breast.



Spoon a few teaspoons of the green pesto inside the chicken breast, just enough to coat the inside of the chicken, then place a wedge of mozzarella inside.  Season with some salt and pepper.


Place on a lightly oiled baking tray and place in the oven for 30 minutes.


While that's baking, fill a saucepan half full with water and bring to the boil on the hob, over a high heat.  Once the water's boiling, add a pinch of salt, then pop the potatoes in.  Boil for about 20 minutes, or until soft (so that you can push your knife all the way through them).


To cook the peas, either put them in a bowl and cook in the microwave for around 2 minutes on full power, or pour them in with the potatoes 5 minutes before the end of cooking time.



Take the chicken breast out, making sure that it's cooked all the way through (check by pressing your knife into the flesh and making sure that there's no pink bits) and serve with the potatoes and peas.

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