• 8 sun-dried tomatoes
• Salt and black pepper
• 2 tbsp olive oil
• 4 chicken fillets
• 4 tbsp basil pesto
• 125g ball of Mozzarella, sliced
• 100g plain flour
• 2 eggs
• 150g breadcrumbs

1       Preheat the oven to 180˚C/160˚C fan/gas mark 4.

2       Use a small sharp knife to cut a pocket into the middle of each chicken fillet, being careful not to cut all the way through.

3       Place a tablespoon of pesto inside each pocket. Divide the slices of Mozzarella amongst the pockets in the chicken. Season each fillet with salt and pepper, close the pockets and seal each one with a cocktail stick or two.

4       Place the flour in one shallow bowl and stir in some salt and pepper. Beat the eggs in a second bowl and pour the breadcrumbs into a third.

5       One at a time, dredge the stuffed chicken in the flour, then in the egg. Finally coat each one in breadcrumbs, gently pressing them on to coat completely.

6       Heat the oil in a large pan over a medium-high heat.

7       Carefully place each chicken fillet in the hot pan, seam-side down. Sear for 2-3 minutes on each side until lightly golden.

8       Transfer the chicken to a baking dish and bake for about 15 minutes or until completely cooked throughout.