Stuffed Chicken Breasts With Pesto Sauce And Mashed Potatoes - cooking recipe

Ingredients

10-12 sprigs basil
5 sprigs parsley, chopped
2 tbsp pine nuts
2-3 tbsp olive oil
4 tsp sour cream
2 lb potatoes
3 None chicken breasts, sliced lengthways into 4 pieces each
7 oz fresh mozzarella, sliced into 12slices
12 slices prosciutto
3-4 tbsp sunflower oil
1 cup milk
3 tbsp butter
1 pinch grated nutmeg

Preparation

Pick 24 basil leaves and set aside. Place the remaining basil, parsley, pine nuts, olive oil, and 4-5 tbsp water in a food processor and blend until smooth. Mix in the sour cream and season with salt and pepper. Place in the fridge.
Cook the potatoes in salted, boiling water for 25 mins until tender. Lay the sliced chicken on a board. Lay a piece of mozzarella and 2 basil leaves on each slice. Roll up the chicken then carefully wrap a piece of prosciutto around the outside.
Heat the oil in a large pan over a low-medium heat, add the chicken rolls and cook for 10-12 mins, turning, until cooked through.
Heat the milk and butter. Drain the potatoes and cool under cold water. Peel. Add the milk and butter and nutmeg to the potatoes and season. Mash until smooth. Divide the potatoes, pesto sauce, and chicken between 4 plates. Serve.