Gorgonzola And Sage Stuffed Chicken - cooking recipe

Ingredients

4 None chicken breast fillets, a pocket cut into each to stuff
4 oz Gorgonzola cheese, cut into 4 slices
12 None fresh sage leaves
2 oz sun-dried tomatoes in oil, drained, 2 tbsp oil reserved
8 slices pancetta
2.5 oz baby arugula

Preparation

Stuff chicken pockets with cheese, sage and tomatoes then wrap 2 slices of pancetta around each chicken breast.
Oil a large frying pan and place over medium-high heat. Working in batches, cook stuffed chicken breasts until cooked through.
Toss arugula with reserved tomato oil and season to taste. Serve with chicken breasts.