Avocado Sun Dried Tomato And Mozzarella Stuffed Chicken Breast

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I love experimenting with different stuffings for chicken. Here's another combination i've come up with that works really well.

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Steps

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Pound chicken with a meat mallet to flatten slightly.

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Place 2-3 slices of the avocado onto each breast , remove tomatoes from oil and slice thinly lay slices on top of avocado , finally top with sliced mozzarella.

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Fold breast over to cover , wrap two slices of prosciutto around each breast.

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Pre-heat oven to 180c.

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Lightly oil an oven proof dish , place chicken breasts in dish and cook for 35-40 minutes or until cooked through.

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Sauce.

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Heat milk in a medium saucepan add chicken stock.

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Mix a little water with cornflour and add half the cornflour to milk.

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Stir until sauce thickens slightly.

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Add the wine , worcestershire sauce stir , whisk in mustard until blended.

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Finally add the sugar , cream and remaining cornflour stir until sauce boils and thickens , add the parsley , stir and serve with chicken.

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To serve: place chicken on a plate , pour the sauce over and serve with salad on the side.

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Ingredients

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whole chicken breasts, avocado, sun-dried tomatoes, mozzarella cheese, prosciutto ham, milk, condensed chicken broth, dry white wine, cornflour, worcestershire sauce, dijon mustard, brown sugar, cream, fresh parsley