Chicken breasts with mozzarella and sun-dried tomato

Ingredients 560 g chicken breast fillets 240 g Clover Mozzarella slices 50 ml sun-dried tomato in olive oil vinaigrette, coarsely chopped 25 ml fresh basil, chopped 25 ml cashew nuts, chopped 15 ml Clover Farmstyle Butter - Salted, melted To serve mushy peas

Method Using the palm of the hand, flatten chicken breasts on a chopping board to a thickness of about 7 mm.

Divide cheese among the chicken breasts by placing a cheese slice on each chicken breast.

Mix tomato, basil and nuts together and divide mixture among the breasts by spreading some mixture on top of each cheese layer.

Roll chicken carefully and secure with cocktail sticks.

Brush lightly with melted butter.

Heat a griddle pan and grill chicken for 5 - 7 minutes, turning frequently.

Serve immediately with minted mushy peas.

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