INGREDIENTS

INSTRUCTIONS

: Vicky Booth: BBC Good Food Dec. 95
1. Preheat oven to 22C/425F/Gas 7. Cook the tagliatelle in a large pan of
boiling water according to instructions on packet. Heat 1 tbsp olive oil
and cook the onion and garlic for 3 mins. Add the sun-dried tomatoes, mixed
herbs and seasoning and cook for a further 3 mins.
2. Cut off the small fillet from each chicken breast and set aside. Make a
shallow cut across the middle of the top of each chicken breast and then
slice horizontally inside both sides of each cut to make a pocket. Place
one slice of mozzarella and a quarter of the sun dried tomato mixture
inside each pocket.
3. Cover the opening of the pockets with the reserved pieces of chicken.
Turn the filled chicken breasts over and place on a baking tray. Drizzle
over one tbsp of tehe oil, season with salt and pepper and bake in the oven
for 15 ins.
4. Add the wine and stock to the remaining sun-dried tomatoes and simmer
for 5 mins. Place a slice of mozzarella cheese on top of each piece of
chicken and bake for a further 5 mins until the chicken is cooked through.
5. Fry the courgette batons in the remaining oil for 2 mins, add the
spinach and half of the lemon juice, season and cook for 1 min. Drain the
pasta and add to the wine mixture together with the cream and shredded
basil. Simmer for 1 min.
6. place the pasta and sauce on a serving plate and arrange the baked
chicken on top and garnish with sprigs of flatleaf parsley. Serve the
courgettes and spinach on a separate plate sprinkled with a little more
lemon juice.
Posted to FOODWINE Digest  by Jane O'Brien <jayohbee@IOL.IE> on Nov 28,
1997

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