Stuffed Chicken Breasts

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This is a great way to bake skinless chicken breasts, lots of flavour and gluten free and the boys love it.

Leftovers are great sliced in a salad or popped in a sandwich. Thesealso work well prepared and then frozen raw to be used at a later date.

As the oven is on for the chicken I bake garlicky potatoes to go with this. I will post that recipe too!

Serves six.

Ingredients

100g Parmesan, grated

1 garlic clove, chopped roughly chopped

small bunch parsley, leaves only

100g drained weight sundried tomatoes

80g macadamia nuts

freshly ground pepper

6 chicken breasts, skinned and boned

12 slices prosciutto/ Parma ham

Method

Preheat the oven to 180 degrees Centigrade.

Place the cheese, garlic, parsley,tomatoes and nuts in a food processor and whizz to make a rough paste.

Take the chicken breasts and cut the side open to make a pocket, try to keep the rear of the breast in one piece, that makes it easier for reforming with the prosciutto.

Stuff with a sixth of the tomato mix.

Wrap with two slices of prosciutto, wrapping both the front and back.

Place on a baking sheet.

Prepare the remaining breasts.

Bake in the oven for 30-40 mins.

Allow to sit before serving, serve warm or at room temperature.

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