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| Stuffed chicken breasts |
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| 35 minutes |
| Large Greek-style roasted red peppers from a jar, such as Karyatis or Cypressa, work well in this recipe. |
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chicken breasts 4 medium, skinless
roasted red peppers 2, quartered
mozzarella 1 large ball, sliced
basil leaves a small handful
Parma ham 8 slices
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| Heat the oven to 200C/fan 180C/gas 6. Lay the breasts on a board and slit each one horizontally to make a pocket. Season, then fill with pepper, mozzarella and basil leaves. Wrap each breast with 2 slices of ham, tucking the ends under. Put on a baking tray, drizzle with oil and bake for 25 minutes. |
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| Serves 4 |
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