Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients (serves 4)
1 small onion, chopped
2 slices leg ham, chopped
1 red capsicum, seeded and chopped
1/3 cup (80ml) olive oil
1/3 cup prepared basil pesto
2 tbs pitted black olives, chopped
4 chicken breast fillets
1/2 cup (75g) plain flour
Salt & black pepper
Fry onion, ham and capsicum in 1 tbs of the olive oil for 5 minutes until onion is tender. Remove from pan and place in a bowl. Add pesto and olives to mixture and mix well.
Cut a deep pocket into the thick part of the chicken breast fillets. Fill each with a quarter of the mixture and secure opening with toothpicks. Dust with seasoned flour.
Heat remaining oil in a large frying pan over medium heat and cook chicken fillets for about 15 minutes until golden and cooked though.
Slice chicken into 3 pieces and serve with salad leaves or steamed vegetables.