This is a great stuffed chicken dish, really quick to prepare and easy to cook. Chicken breast is an obvious choice for this, but you can save a fortune by using boned thighs. You can get them in packs at a supermarket, or ask your local butcher.
Take your chicken breast and lay it flattest side down. Using a sharp knife, slice 3/4 of the way through it, about half way up. Use one or two long slices to keep it neat and easy. If using thighs, ignore this stage.
Slice a tomato and a ball of mozzerella thinly, and season with salt and pepper. Open out your chicken breast(s) or thigh(s) and lay the slices of tomato, mozzerella and a few basil leaves one one side, and drizzle with oive oil. Fold the chicken back over the filling.
Depending on the size of your breas…ahem – chicken, you might have to join the sides of chicken with a cocktail stick or similar. Season the chicken on the outside with salt and pepper.
Add a bit of oil to a pan and fry the chicken on both sides until lightly browned. Finish the cooking in a 180°C oven, or use the Combi setting for a few minutes on a microwave oven. Check, as ever, that the juices run clear. Serve with a side salad or pasta in tomato sauce.
You can mess around with the filling, add chroizo, pepperoni, peppers, chopped chilli etc etc etc.