Cheese and Ham Stuffed Chicken Breasts with Wine-Tomato Sauce

1. 1

   Make a deep slit in the side of each chicken breast.

2. 2

   Brush the inside of each pocket with a little oil, then season with salt and pepper.

3. 3

   Divide the mozzarella, rosemary and ham among the four pockets.

4. 4

   Seal each pocket closed with two wooden cocktail sticks.

5. 5

   Heat the remaining oil in a large, lidded frying pan and seal the over.

6. 6

   Burn off the alcohol for 2 minutes, then season.

7. 7

   Lower the heat, cover and simmer gently for 25 minutes.

8. 8

   Remove the cocktail sticks, garnish with rosemary and serve with the tomato sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.