Stuffed Chicken Breasts

Ingredients

• 4 boneless (skinless chicken breasts)
• 1/2 jar Ballymaloe 100 Recipe Sauce
• 250 g part skim ricotta cheese
• 100 g grated mozzarella
• 50 g grated Parmesan
• 12 slices pepperoni (quartered)
• 2 tbsp fresh parsley or basil (chopped)
• 1 tsp Italian seasoning
• 2 tbsp olive oil

Method

1. Prep: Preheat your oven to 190°C. Prepare a baking dish by greasing it with butter or by lining it with parchment paper.
2. Using a sharp knife, carefully slice the chicken breasts open lengthwise along the thickest side, without cutting all the way through, to make a pocket.
3. In a small bowl, mix together a tablespoon of olive oil, the Italian seasoning as well as some salt and pepper to create the seasoning for the chicken breasts. Rub this seasoning onto both sides of each chicken breast.
4. In another bowl, combine the ricotta, half of the mozzarella, half of the parmesan and the pepperoni. Add half of the chopped parsley or season to taste.
5. Fill each chicken breast with a generous amount of the ricotta mixture.
6. Place the chicken breasts in your prepared baking dish and spoon over the Ballymaloe 100 Recipe Sauce.
7. Cover the baking dish with tin foil and cook in the oven for 30 minutes.
8. After 30 minutes, remove the foil and spoon out any excess liquid you may find in the baking dish. Sprinkle the remaining mozzarella and Parmesan cheese over the chicken breasts.
9. Return the baking dish to the oven and increase the temperature to 200°C. Bake uncovered for 10-15 minutes, until the cheese has melted.

Sprinkle the remaining chopped parsley or basil on top. Serve alongside some baby potatoes or rice.