140g mozzarella

zest ½ lemon

½ long red chili (deseeded if you don't like it too hot), finely chopped

1 tbsp finely chopped tarragon

4 skinless chicken breasts

8 slices prosciutto

Serves - 4


Heat oven to 190C/170C fan/gas 5. Chop or grate the mozerella , then mix with lemon zest, chili, tarragon and some seasoning.

Cut a slit in the side of each chicken breast, ensuring that you don’t pierce through the other side.

Using your fingers, make a pocket and stuff the cheese mix inside.

Season the chicken breasts, then wrap 2 slices of prosciutto around each, covering the pocket tightly.

Put on a baking tray, drizzle with olive oil and cook for 18-20 mins until cooked through but still moist, and the juices run clear.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Chicken stuffed with mozzarella & tarragon