CHICKEN BREASTS STUFFED WITH MOZZARELLA AND HAM This deliciously simple idea makes the most of the silky texture and delicate flavour of the cheese. If you want to, serve with a rich tomato sauce or vary the flavour with different herbs. Serves 4 Preparation time: 40 minutes Calories/Fat per serving: 649 cals/54g Cost per serving: ?1.90 1. Make a deep slit in the side of each chicken breast to form a pocket. Brush the inside of each pocket with a little oil, then season with salt and pepper. Divide the mozzarella, rosemary and ham among the four pockets. Seal each pocket closed with two wooden cocktail sticks. 2. Heat the remaining oil in a large, lidded frying pan and seal the chicken on either side until golden brown, then pour the wine over. Burn off the alcohol for 2 minutes, then season. 3. Lower the heat, cover and simmer gently for 25 minutes or until the chicken is cooked through. Remove the cocktail sticks, garnish with rosemary and serve with the Garlic, Tomato and Basil Sauce. GARLIC, TOMATO AND BASIL SAUCE A rich, glossy tomato sauce that will complement many dishes. Serves 4 Preparation time: 25 minutes Calories/Fat per serving: 132 cals / 11g Cost per serving: 30p 1. Heat the oil in a heavy-bottomed pan and gently fry the garlic until soft. Pour in the tomatoes, cover and simmer for 20 minutes or until the sauce is thick and glossy. 2. Stir in the basil leaves and season with salt and pepper. Serve with the Chicken Breasts Stuffed with Mozzarella and Ham. Suggested Wine: Tesco Merlot del Piave (see notes) NOTES : Wine Notes (Alice King) : With the chicken you could successfully serve a full-bodied white such as an Australian or Tesco New Zealand Chardonnay, but the tomatoes in teh sauce would sway me to opt for a red. Tesco Merlot del Piave has just the right amount of plummy medium-bodied fruit with a hint of chocolate and violets on the finish - enough richness to cope admirably with the garlic and basil in the sauce. Recipe by: Tesco Recipe Collection, Issue Four 1997 Posted to MC-Recipe Digest by "M. Hicks" on Feb 9, 1998