Caprese Stuffed Chicken


2 skinless, de-boned chicken fillets
6 cherry tomatoes, thinly sliced
Handful fresh basil
2 tbsp basil pesto
4 slices mozzarella
2 tbsp olive oil
Salt and pepper to taste


Butterfly chicken fillets.
Spread each fillet with basil pesto.
Place the cheese on the pesto, followed by the sliced tomatoes.
Close and secure with toothpicks if necessary.
Drizzle with olive oil and rub in.
Heat the frying pan to maximum heat and grill the fillets until
golden brown on both sides. Reduce the heat to med-low and
grill for 15 minutes or until done.
Remove toothpicks and garnish with basil leaves.
Serve with baked potatoes and garden salad.

Filling can be replaced with peppadews, capers, garlic, rosemary, sun-dried tomatoes.