Chicken stuffed with mozzarella

Method

1. Preheat the oven to 200C/gas 6.

2. Season the chicken breasts with salt and pepper, then, using a sharp knife make an incision at the wide end of the fillet and twist the knife to make a pocket for the stuffing.

3. Stuff the basil and the cheese into the pockets and wrap 3 slices of bacon around each breast.

4. Heat some vegetable oil in a frying pan and fry the breasts for 3 minutes on each side until crisp and golden. Transfer to the oven and cook for 20 minutes.

5. For the sauce: warm the oil in a frying pan over a low heat, drop in the anchovies and work them with a wooden spoon until they almost dissolve. Take off the heat and stir in the tomatoes and parsley.

6. To serve, arrange the chicken breast on a plate with the watercress and spoon over the sauce.

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Ingredients

For the chicken

2 x 200g skinless chicken breasts, with bone
100g fresh buffalo Mozzarella, roughly chopped
2 sprigs fresh Basil, roughly chopped
6 rashers streaky bacon
vegetable oil, for frying

For the sauce

250ml extra virgin olive oil
10 tinned anchovies, finely chopped
8 plum tomatoes
1 handful Parsley, chopped
Watercress, to serve

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