2 x 225g/8oz boneless chicken breasts
4 slices of Prosciutto
8 sage leaves
1 x buffalo mozzarella ball (approx. 150g/5oz)
2 tbsp tomato puree
4 sprigs fresh basil
extra virgin olive oil
Firstly take the chicken breasts and cut in half, not all the way through but just enough to open the breasts flat.
Season the chicken on both sides and pan fry until well coloured on both sides (8-10 minutes).
Place two sage leaves on top of each breast, together with a teaspoon of the tomato puree.
Remove the mozzarella from the packet and drain off the milk.
Chop it into dice and divide into four. Place one pile onto each side of the chicken.
Finish with the slices of prosciutto. Drizzle with olive oil and season well.
Place under a preheated grill until the bacon is crisp and the cheese just melted.
Garnish with fresh basil and serve with new potatoes and green salad.
Recipe adapted from: Good Food