About this recipe:Chicken breasts are pounded thin, then rolled together with mozzarella and roasted peppers before being baked. Feel free to add a little additional mozzarella on top of each chicken roll.
Makes: 4 rolls
4 skinless, boneless chicken breast fillets
1 teaspoon dried Italian seasoning
2 tablespoons grated Parmesan cheese
100g roasted red peppers (from a jar), drained
4 tablespoons chopped fresh chives
4 tablespoons grated mozzarella cheese
salt and pepper to taste
2 tablespoons olive oil
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Method Prep:30min › Cook:25min › Ready in:55min
Preheat oven to 180 C / Gas 4. Slice a chicken breast in half lengthways, leaving the halves attached on one side: opened and laid flat, the chicken breast should resemble a butterfly. Place between two sheets of cling film and pound flat. Repeat with remaining chicken breasts.
Combine Parmesan cheese, dried Italian herbs and chives; sprinkle over chicken breasts. At one end of each breast, place 3 strips of roasted pepper. Top with 1 tablespoon grated cheese. Roll each breast up, starting on the side with the peppers and cheese. Insert a cocktail stick in each roll to secure. Place in prepared baking dish. Season rolls with salt and pepper to taste and drizzle with olive oil.
Bake in preheated oven for 15 minutes. Preheat the grill and grill for 5 to 10 minutes. Slice to display the colourful filling and serve.