Herb-Stuffed Chicken With Tomato Salad - cooking recipe

Ingredients

2 tbsp finely chopped fresh basil
1 tbsp finely chopped fresh oregano
2 tsp fresh lemon thyme
2 cloves garlic, crushed
1 tbsp finely grated lemon zest
4 None chicken breast fillets
4 slices prosciutto
250 g cherry tomatoes
250 g baby plum tomatoes
150 g baby spinach leaves
20 g fresh basil leaves, roughly chopped
2 tbsp red wine vinegar
2 tsp olive oil

Preparation

Preheat oven to 180\u00b0C/160\u00b0C fan/gas 4. Combine finely chopped basil, oregano, thyme, garlic and zest in a small bowl. Using a meat mallet, gently pound chicken, one fillet at a time, between pieces of cling film until about 5mm thick. Divide herb mixture among chicken pieces; roll to enclose filling, wrapping each roll with a prosciutto slice to secure.
Cook chicken in heated lightly oiled large frying pan for 10 mins, or until browned all over. Place chicken on a baking tray. Bake for 15 mins, or until cooked through.
Meanwhile, in the same frying pan, stir tomatoes over high heat for 3 mins. Gently toss tomatoes, spinach and chopped basil in large bowl with combined vinegar and oil. Serve salad with chicken.