This dish, Chicken Margherita, takes the classic pizza topping of tomato, cheese and basil to another level. I fell in love with the flavour especially using the fresh basil and the roasted capsicum.
Served with Crunchy Hassleback Potatoes, roasted cherry tomatoes and steamed vegetables this dish was a huge success and will be on the menu again in the not to distant future. Oliver, not a huge chicken fan, loved it requesting more but none of us were about to give up our serve!!
(recipe adapted from The Australian Women's Weekly Weeknights Fast and Faboulous Cookbook)
ProPoints per serve: 9
1 red capsicum, cut into 4 strips
4 chicken fillets, 800 grams, skin removed
8 tablespoons extra light spreadable Philladelphia cream cheese
100 grams sundried tomatoes, not in oil
1 cup fresh basil leaves
freshly ground black pepper
8 slices prosciutto
Place capsicum on a foil lined baking tray, spray with cooking spray and place under grill cooking until blackened, turning once. Remove and place in a snap lock bag allowing capsicum to cool and skin to sweat. Peel of blackened skin.
Preheat oven to 220 degrees Celsius.
Cut a pocket in each of the chicken fillets from end to end ensuring that filling will be able to spread throughout the chicken fillet.
Spread 2 tablespoons cream cheese in each pocket.
Top with capsicum strip and sundried tomatoes.
Place 1/4 cup of basil in each pocket.
Close each pocket and season with freshly ground black pepper.
Wrap each fillet tightly but carefully with prosciutto.
Place on prepare oven tray and cook in oven for 20 minutes or until cooked through.
Slice and serve with desired sides.
(click here for a printable version of this recipe)