Chicken Stuffed with Cheddar Cheese

Ingredients

• 1 chicken breast with bone
• 2 slices of cheddar cheese
• 2 tomatoes
• Salt and black pepper
• 1 tbsp pommery mustard
• 1 tbsp extra virgin olive oil

For basil pesto sauce

• 1 bunch of basil, washed, leaves removed
• 3 tbsp pine nuts
• 60g finely grated parmesan
• 30 ml extra virgin olive oil
• 1 clove garlic, peeled and chopped

Method

1. Preheat oven to 175 deg C
2. Slice open chicken breasts and then pound to about 1/2 inch (1cm) thickness.
3. Cut fresh tomatoes into 8 half’s and de-seed it, add some salt and olive oil and sundry it for few hours.
4. Sprinkle chicken with salt, black pepper and pommery mustard before layering thinly with cheddar cheese slices and sundried tomatoes.
5. Carefully roll chicken breasts up around filling and seal the edges on hot plate.
6. Place in oven and roast for 10-15 minutes.
7. Remove and allow to rest for at least ten minutes.
8. Place chicken on a cutting board and slice evenly.
9. Serve hot with pesto sauce and garnish with pan tossed cherry tomatoes.

For basil pesto sauce

1. Place the basil leaves, pine nuts, parmesan, olive oil and garlic in a food processor and process until it blends.