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This light, summery recipe is ideal for a main course. Chicken breasts are stuffed with soft cheese and sundried tomatoes.
- Preheat the oven to 375°F Put the chicken breasts between 2 sheets of plastic wrap and gently bash with a rolling pin until doubled in size.
- Mix together the cheese, sun-dried tomatoes, thyme and lemon zest. Season well with salt and freshly ground black pepper.
- Divide the filling between the chicken and roll up to enclose. Wrap the breasts in the prosciutto and then in a loose parcel of foil.
- Put on a baking tray and cook for 30 minutes, peeling back the foil for the last five minutes.
- Slice thickly to serve.