Rolled Chicken with Sun-dried Tomatoes, Basil and Goats Cheese Stuffing

A delicious dinner party pleaser, this recipe combines classic flavours, while the white wine ensures the breasts are tender and moist.

6 skinless chicken breasts, de-boned
125g sun-dried tomato pesto
125g goats cheese
12 large basil leaves
120ml white wine or chicken stock

Preheat the oven to 180C

Place the chicken breasts between 2 sheets of cling film and flatten. Place each flattened chicken on a separate piece of foil, shiny side up.
Layer each chicken breast with 2 basil leaves, sun-dried tomato pesto and goats cheese.
Roll up the breasts length ways, using the foil to roll. Add 20ml of white whine. Close up each foil parcel, twisting the ends like a Christmas cracker.
Place on a baking tray and cook for 20 minutes.
Unwrap each chicken roll and serve with roasted vegetable or a vegetable bake (see my next blog).

Sun-dried tomato pesto

100ml pine nuts, toasted or macadamia nuts
50g sun-dried tomatoes, roughly chopped
50ml freshly grated Parmesan cheese
2 cloves garlic
100ml olive oil
100ml basil leaves (optional)
a pinch of nutmeg
salt and pepper

Place the nuts, tomatoes, cheese, garlic, basil and nutmeg in a food processor and blend until smooth. Add the olive oil while the motor is running, until the mixture is blended evenly. Add salt and pepper to taste. Store in a sterilised jar in the fridge.