A wonderful delicate flavour that will keep the family asking for more and more!

INGREDIENTS

• 8 chicken breasts

• 16 slices Pillers prosciutto

• 8 tsp goat’s cheese

• 2 red peppers

• 1 pint grape tomatoes

• ½ cup Henry of Pelham Chardonnay

• 1 tbsp fresh basil, finely chopped

• Season with salt and pepper

INSTRUCTION

1. Cut into the fatter section of the chicken breast and make a ½ inch cut to make a pocket.

2. Stuff the pocket with 1 tsp of goats cheese.

3. Wrap prosciutto around chicken breast and place on a parchment-lined baking sheet and cook in a 400-degree oven for 12-15 minutes until chicken reaches 180 degrees.

4. Grill peppers until all the skins are black, place in a zip lock bag and let sit ½ hour, peel skins off the peppers, and take all the seeds out of the peppers.

5. In a small saucepan add basil, tomatoes, peppers and basil.

6. Bring mixture to a boil for about 5-7 minutes.

7. Puree until smooth and season with salt and pepper.

8. Place a tbsp of Roasted Pepper/tomato sauce over cooked chicken and serve with your favourite side dishes.