Yummy & Healthy Sunday Recipe: Chicken Parcels with Basil, Tomato and Bocconcini

This healthy chicken dinner is a beautiful combination of colours, flavours and textures.

Image credit: Ian Wallace

0:15 Prep | 0:16 Cook | 4 Servings | Capable cooks

INGREDIENTS

4 x 200g chicken breast fillets

4 bocconcini, thinly sliced

8 semi-dried tomatoes, drained

8 large basil leaves

2 tablespoons olive oil

350g thin green beans, trimmed

1-2 tablespoons balsamic glaze (see note)

METHOD

Step 1

Preheat the oven to 200°C.

Step 2

Lay the chicken breast fillets on a chopping board and, using a sharp knife, cut a deep pocket into the thickest side, running the knife almost through the breast without cutting all the way through. Place 1 sliced bocconcini, 2 semi-dried tomatoes and 2 basil leaves into each pocket. Secure with a skewer.

Step 3

Heat a chargrill pan or barbecue to medium-high heat. Brush parcels with 1 tablespoon oil and cook for 2 minutes each side or until golden brown. Transfer to a baking tray and bake for 10 minutes or until chicken is cooked and cheese is melted.

Step 4

Meanwhile, blanch the beans in lightly salted boiling water for 2 minutes.

Step 5

Halve the chicken parcels and place on plates with the beans. Serve drizzled with balsamic glaze and remaining oil.

NOTES

Balsamic glaze is available from supermarkets.

Recipe by Louise Pickford for Taste.com.au