Gratinated chicken breast stuffed with mozzarella in prosciutto ham with tomatoes and mozzarella
Four chicken breasts, each 150g, skinned
salt and freshly ground pepper
Two large tomatoes
125g mozzarella cheese
Three tablespoons of cooking oil
Some prepared basil leaves
Eight slices of prosciutto ham
Preparation time: 30 minutes
Preheat the grill. Run the chicken breast fillet under cold running water and dry. Season with salt and pepper.
Wash, dry and cut out the stems of the tomatoes. Cut the tomatoes each in slices. Drain mozzarella and cut into eight slices and cut the rest in pieces.
Cut a pocket on the small side of each chicken breast and fill with the Mozzarella and then wrap in 2 prosciutto ham slices.
Heat cooking oil in a heat-resistant pan. Fry the chicken breasts for about 10 minutes on both sides.
Top each parcel with two tomato slices and sprinkle with pepper. Then place two slices of mozzarella on each and sprinkle again with pepper.
Put the heat-resistant pan under the preheated grill in the oven and grill for 5-10 minutes until the cheese begins to melt. If your pan is not heat resistant you can use a baking dish.
Garnish with basil leaves before serving. Buttered rice, garlic toast or a salad make perfect accompanying dishes depending on your preference.
If your oven has no grill, you can place the heat-resistant pan (or baking dish) in a preheated oven at about 200°C (fan oven) or gas mark 4-5 and bake for 5-10 minutes, until the cheese runs.
Enjoy, with all the best wishes from your chef Dani Mottillo. Antica Italia Restaurant Quesada.