Valentines Day Chicken – Nduja & Cheese Stuffed Chicken Breast

• Pre-heat the oven to 190c

• In a bowl, mix the nduja, ricotta and mozzarella until combined. Season with salt & pepper

• Using a sharp knife, slice a pocket in to each chicken breast then fill the pocket with the nduja & cheese mixture

• Lay out 3 slices of prosciutto per breast then sit each breast on top

• Add 4-5 basil leaves to the chicken and then wrap the prosciutto around each breast, making sure the cheese mixture is secure

• Cook in the oven for 30-40 minutes, until the chicken is cooked to an internal temperature of 73c

• While the chicken is cooking, add the butter to a pan over medium heat.

• Gently fry the onion for 2-3 minutes then the garlic for another minute

• Add in the red peppers and cook for another 2-3 minutes

• Add the chicken stock and season with salt & pepper

• Simmer for a few minutes and then remove from the heat and stir in the cream

• Carefully pour in to a blender and blend until smooth

• Add back in to a saucepan and keep warm until the chicken is ready to serve

serving suggestion - herby new potatoes and grilled asparagus. Pour the sauce over the chicken and finish with a touch of parmesan.

Recipe Courtesy of The Smokin Elk