4 Rangitikei free range chicken breasts
1 mozzarella ball, sliced
8 semi dried tomatoes
1 bunch fresh basil
30 gms butter, melted
100 gms Mesclun or micro salad mix with flower petals
1 roasted red pepper
1/4 cup thick and creamy mayonnaise
half cup sour cream
half teaspoon smoked paprika
Sea salt and cracked pepper
Squeeze of Lemon
Pre-heat the oven to 180°Cs. Cut a deep pocket into the thickest part of the chicken breast. Stuff each breast with a slice of mozzarella and a few semi-dried tomatoes and 2-3 basil leaves. Secure the breast with a skewer if needed. Brush with butter and season each with salt.
Roast the chicken breasts for 20-30 minutes until the skin is pale golden and the chicken is cooked through, rest for 5 minutes before slicing.
For the dressing whizz the roasted red pepper with the mayonnaise, sour cream, smoked paprika and a squeeze of lemon, season to taste.
Serve each stuffed breast sliced with a little salad greens and dressing on the side. Garnish with crispy fried basil leaves and extra sun dried tomatoes in oil.
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