Chicken Breasts stuffed with Sundried Tomato Pesto and Feta

One breast per person

Ingredients
Chicken breast fillets, skinned and quite thick
A jar of sundried tomato pesto
Feta cheese, crumbled
Fresh chives, finely chopped
Maldon sea salt
Proscuitto
Grapeseed oil
Baby leeks

Method
1.  Preheat the oven to 180°C.
2.  Wash the leeks and pat them dry.  Place them in the bottom of an ovendish and drizzle with oil.
3.  Mix the pesto and crumbled Feta cheese with the chopped chives.
4.  Cut the breasts horizontally lengthwise, taking care not to cut them all the way through.
5.  Place about 2 tablespoonfuls of the filling inside each breast and fold closed.
6.  Rub with oil and set aside until you have prepared them all.
7.  Sprinkle with Maldon salt.
8.  Wrap each breast tightly in a slice of proscuitto.
9.  Place on top of the leeks.
10. Bake in the oven for 30 minutes and then brown the tops under the grill for about another 5 minutes.

I served these on a bed of mash and my own home grown organic spinach.

It was delicious!!