Chicken stuffed with cabbage, sun-dried tomato and basil pesto

True Love
6 servings Prep: 15 mins, Cooking: 20 mins
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Poultry

By Food24 November 03 2009
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Ingredients (8)

0.00 water
0.00 salt — to taste
0.00 cabbage — baby
0.00 chicken breast fillets
0.00 sun-dried tomatoes — chopped
0.00 pesto — basil
0.00 mozzarella cheese — grated
0.00 wine — white
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Method:

1. Pre-heat oven to 180oC. Boil water with salt in a saucepan. Blanch the cabbage leaves for a minute.
Using a slotted spoon, transfer cabbage leaves to a large bowl of cold water to stop the cooking process, then
drain in a colander.
2. Flatten each chicken breast between pieces of plastic wrap.
Place chicken breasts on a piece of foil, shiny
side up.
3. Layer cabbage leaves over chicken, spread basil pesto over cabbage, top with sun-dried tomatoes and finish
with a layer of cheese.
4. Roll chicken breasts and foil piece lengthways.
Seal
by tightly twisting the ends of the foil, like a Christmas
cracker.
This will steam the chicken breasts and prevent
them from drying out.
5. Place chicken package on a baking tray and bake for 15-20 minutes, until juices run clear.
6.Once cooked, remove from oven, slice and serve with a green salad.



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