Healthy, wholesome Italian food at its best.

Time 30 minutes
Calories per portion 494 Kcal
Fat per portion 28gof which saturated 8.8g
Serves 2

Olive oil for oiling a baking tray and to drizzle
Skinless chicken breasts 2
Salt and freshly ground black pepper
Mozzarella 4 slices
Ready-roasted peppers 4 from a jar
Basil leaves a few
Vine-ripened cherry tomatoes a handful
Baby spinach leaves a handful
Toasted pine nuts 1 tbsp
Ready-made croutons a handful
Vinaigrette to serve

1 Preheat the oven to 220°C/Gas 7 and lightly oil a baking tray.

2 Make slits along the sides of the chicken breasts to make a large pocket in each. Season inside and out. Stuff each generously with 2 slices of mozzarella, a couple of ready-roasted peppers and some basil leaves.

3 Place on the baking tray with the tomatoes and drizzle with a little more olive oil. Roast for 20 minutes until the chicken is cooked through and the tomatoes are soft.

4 Meanwhile, toss the spinach with the pine nuts and croutons. Dress the salad with the vinaigrette and serve alongside the chicken and roasted tomatoes.

To make vinaigrette, whisk 2 teaspoons Dijon mustard with 2 tablespoons white wine vinegar and 6 tablespoons olive oil.

A Good Food, Fast | Dairy Cookbook recipe.

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