Serves 2 1 ball mozzarella 2 chicken supremes 8 leaves basil 4 ripe tomatoes Homemade pesto to serve Drizzle of olive oil Drizzle of balsamic vinegar Sea salt and cracked black pepper 2 cloves garlic 4 slices Parma ham
Cut in half the ripe and flavoured tomatoes and place in an ovenproof dish. Drizzle with olive oil and balsamic vinegar, season with cracked black pepper and sea salt and sprinkle with torn basil leaves and finely sliced garlic. Bake in a slow oven until tomatoes just give to the touch. Make an envelope at the back of the chicken supreme, season and fill with basil leaves and buffalo mozzarella. Wrap tightly with thinly sliced Parma ham, roast until the chicken is cooked, the mozzarella is running and the Parma ham is crisp. To serve: Place the chicken, cut on the bias, and serve on the roasted tomatoes, drizzle with homemade pesto. Supplied by: Becky Cave, The Swan, Baybrooke