Healthy this is not, but it is certainly a hearty meal fit for a weeknight as it comes together in less than 30 minutes. Chicken breasts are stuffed with ham and mozzarella cheese, sautéed and then baked with tomato sauce.
I like the recipe served with spaghetti, but potatoes or rice would be good too. For a variation try adding some grainy mustard or swapping out the cheese.
Ham and Cheese Stuffed Chicken(serves 2)
Place a large pot of water on to boil for the pasta and preheat the oven to 375F.
Slice the chicken very carefully in half to create a pocket in the middle of the chicken breast. You should end up with 4 chicken breast shaped pieces which are half as thin as a regular chicken breast. Divide the ham in half and place in the middle of two of the pockets leaving a 1cm edge of chicken breast visible, you may need to trim it to size. Slice up the mozzarella reserving a few slices to top each chicken breast with and then place on top of the ham. Top with the remaining chicken pieces and press down the sides. Sprinkle with salt and pepper. Gently rub each breast in the flour trying to keep together as much as possible.
Heat a medium skillet to medium heat and add the vegetable oil. Add the chicken breasts and carefully fry until browned, flip and do the same on the other side. Stir in the tomato sauce, the garlic and the chili flakes and bring to a gentle simmer. Spoon the sauce over the chicken and cover with remaining cheese. Transfer to the oven.
Salt the pasta water and cook spaghetti according to package directions. Drain and reserve.
Remove the chicken from the oven after about 12 minutes and check with a thermometer to make sure it is thoroughly cooked. Remove to a plate and toss spaghetti with remaining sauce. Carefully slice chicken and serve on top of spaghetti.