Chicken Breasts Filled with Creamy Basil & Spinach

  • Serves 4

Chicken Breasts Filled with Creamy Basil & Spinach

  • 80g Copperpot Layered Basil & Capsicum with Cream Cheese dip
  • 4 chicken breast fillets (about 200g each)
  • 50g baby spinach
  • 8 thin slices prosciutto
  • 2 tablespoons olive oil
  • 250g cherry tomatoes on the vine
  • Chat potatoes & green salad, to serve
  • Preheat oven to 180°C. Line a large shallow sided oven tray with baking paper.
  • Place dip in a small bowl and stir to combine. Cut a large pocket along the side of each chicken breast. Fill each pocket with equal amounts of dip, then add spinach. Lay 2 pieces of prosciutto slightly overlapping lengthways on bench; place a stuffed breast on top of short end, then roll to wrap chicken in prosciutto.
  • Heat half the oil in a large frying pan over a high heat. Cook chicken 4 minutes, turning often. Transfer to prepared oven tray, cut side facing up. Place cherry tomatoes on tray and drizzle with olive oil. Bake 12 minutes, or until chicken is cooked. Rest 5 minutes. Serve with chat potatoes & green salad.