Chicken Stuffed with Bresaola and Mozzarella

Ingredients:

4 x 175g boneless skinless chicken breasts

150g mozzarella, peeled and cut into 4 sticks 1 cm thick

leaves from 2 sprigs of fresh rosemary, chopped

4 water thin slices of bresaola

2 tbsp gluten free plain flour

1 egg, beaten

4 tbsp dried gluten free breadcrumbs

3 tbsp extra virgin olive oil

25g butter

salt and peper

Method:

1. Pre-heat the oven to 170C Fan.  Remove the small inner fillet that lies underneath each chicken breast.  Slice the underside of the chicken breast down the centre with.a knife, without cutting all the way through, then open it out.  Put it between two sets of clingfilm and bash gently with a rolling pin to flatten.  Flatten the small fillets too.

2. Wrap each piece of mozzarella and some chopped rosemary in a slice of bresaola.  Take a large chicken breast, smooth side down, and place a wrapped-up piece of mozzarella in the centre.  Put one of the small fillets on top, folding the remaining chicken over it so the mozzarella parcel is completely enclosed.  Turn the chicken over so the join is underneath.  Repeat with the remaining chicken pieces.

3. Season the flour with salt and pepper and spread it over a flat plate.  Put the beaten egg on a second plate and breadcrumbs on a third.  Coat the chicken in flour, then off and finally in the breadcrumbs (it can be chilled at this stage until you are ready to cook it).

4. Heat the olive oil and butter in a large frying pan, add the chicken parcels, seam-side down and cook for 3 mins, or until golden all over, turning constantly.  Transfer to a baking tray and bake for 25-30 mins, until cooked through.  To serve, halve each chicken parcel to reveal the bresaola and melting mozzarella.