PREPARATION TIME 20 MINUTES COOKING TIME 30 MINUTES
4 single chicken breast fillets (680g)
8 large fresh basil leaves
8 drained marinated artichoke heart quarters (100g)
2/3 cup (100g) semi-dried tomatoes 150g bocconcini cheese, sliced thinly
ROCKET AND RED ONION SALAD
1 tablespoon olive oil
2 tablespoons lemon juice
1 teaspoon dijon mustard
100g baby rocket leaves
1/2 cup loosely packed fresh basil leaves
1 medium red onion (170g), sliced thinly 3 medium gherkins, chopped roughly
Instructions
1 Using meat mallet, gently pound one chicken fillet between sheets of plastic wrap until 1cm in thickness. Remove the plastic and place two of the large basil leaves on one side of chicken fillet; top leaves with two artichoke heart quarters, a quarter of the tomato and a quarter of the cheese. Fold chicken fillet over filling; toe with kitchen string to enclose securely. Repeat process with remaining chicken fillets, basil, artichoke, tomato and cheese
2 Cook chicken parcels, uncovered, on heated oiled grill plate (or grill on BBQ) until browned both sides. Cover parcels with foil; cook about 15 minutes or until chicken is cooked through.
3 Meanwhile, make rocket and red onion salad. Serve chicken parcels with salad
ROCKET AND RED ONION SALAD
Whisk oil, juice and mustard in large bow Add remaining ingredients; toss gently to combine.
Serves 4
12.4g carbohydrate;
16.3g total fat (5.7g saturated fat); 1786KJ (427 cal);
56.3g protein
