*  Exported from  MasterCook  *
 
         Chicken Breasts Stuffed w Mozzarella & Ham wt Tomato Sauce
 
 Recipe By     : Tesco Recipe Collection, Issue Four 1997
 Serving Size  : 4    Preparation Time :0:40
 Categories    : Entertaining                     Main Courses
                 Poultry                          Sauces And Stocks
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --- CHICKEN BREASTS ---
    4      large         chicken breasts -- skin left on
    5      tbsp          olive oil
  150      g             mozzarella cheese -- drained and cubed
      1/4  tsp           dried rosemary -- ...or...
    1      small         fresh rosemary sprig, divided into leaves -- plus
 extra garnish
    4      slices        cooked ham or prosciutto crudo -- cut into thin strips
                         wooden cocktail sticks -- to secure
      1/2  glass         dry white wine
                         salt and freshly ground black pepper
                         --- GARLIC, TOMATO AND BASIL SAUCE ---
    3      tbsp          olive oil
    2      cloves        garlic -- peeled and crushed
  400      g             can premium chopped tomatoes
    9                    fresh basil leaves -- torn in small pieces
                         salt and freshly ground black pepper
 
 CHICKEN BREASTS STUFFED WITH MOZZARELLA AND HAM
 
 This deliciously simple idea makes the most of the silky texture and 
 delicate flavour of the cheese. If you want to, serve with a rich tomato 
 sauce or vary the flavour with different herbs.
 
 Serves 4
 Preparation time: 40 minutes
 Calories/Fat per serving: 649 cals/54g
 Cost per serving: £1.90
 
 1. Make a deep slit in the side of each chicken breast to form a pocket. 
 Brush the inside of each pocket with a little oil, then season with salt 
 and pepper. Divide the mozzarella, rosemary and ham among the four 
 pockets. Seal each pocket closed with two wooden cocktail sticks.
 
 2. Heat the remaining oil in a large, lidded frying pan and seal the 
 chicken on either side until golden brown, then pour the wine over. Burn 
 off the alcohol for 2 minutes, then season.
 
 3. Lower the heat, cover and simmer gently for 25 minutes or until the 
 chicken is cooked through. Remove the cocktail sticks, garnish with 
 rosemary and serve with the Garlic, Tomato and Basil Sauce.
 
 GARLIC, TOMATO AND BASIL SAUCE
 
 A rich, glossy tomato sauce that will complement many dishes.
 
 Serves 4
 Preparation time: 25 minutes
 Calories/Fat per serving: 132 cals / 11g
 Cost per serving: 30p
 
 1. Heat the oil in a heavy-bottomed pan and gently fry the garlic until 
 soft. Pour in the tomatoes, cover and simmer for 20 minutes or until the 
 sauce is thick and glossy. 
 
 2. Stir in the basil leaves and season with salt and pepper. Serve with 
 the Chicken Breasts Stuffed with Mozzarella and Ham.
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 Suggested Wine: Tesco Merlot del Piave (see notes)
 
 NOTES : Wine Notes (Alice King) : With the chicken you could successfully 
        serve a full-bodied white such as an Australian or Tesco New 
        Zealand Chardonnay, but the tomatoes in teh sauce would sway me to 
        opt for a red. Tesco Merlot del Piave has just the right amount of 
        plummy medium-bodied fruit with a hint of chocolate and violets on 
        the finish - enough richness to cope admirably with the garlic and 
        basil in the sauce.