Pesto and Mozzarella Stuffed Chicken

Ingredients

Serves 1

130g skinless chicken breast
20g pesto
20g sun-dried tomatoes
20g mozzarella, grated
Few spinach leaves
100g baby new potatoes
40g green beans, trimmed
2 tsp olive oil
Few basil leaves

Method

Slice the chicken breast lengthways, but not all the way through, to create a large pocket. Spread the pesto inside then add the sun-dried tomatoes, mozzarella and spinach and close the chicken breast back up.

Boil the potatoes in a pan of salted boiling water for 8-10 minutes, adding the green beans for the last 3 minutes.

Meanwhile, heat the oil in a non-stick frying pan over a medium to high heat and fry the chicken for 5 minutes on each side, or until golden and cooked through.

Serve the stuffed chicken with the potatoes and beans and scatter over some basil leaves to finish.