Steamed Red Pesto Chicken Stuffed with Mozzarella and Chorizo

Delicious served with Sweet Potato Mash!

1. 1

   Preheat Oven at 200 degrees.
   
   Put the Garlic and sea salt into a food processor and pulse.
   Add the pinenuts and pulse until these are roughly chopped.
   
   Add the sundried tomatoes, chilli and parsley and pulse until well mixed.
   
   Add contents of food processor into a bowl and stir through extra virgin olive oil, parmesan and small amount of single cream (approx 2- 3 tablespoons).
   Season with salt and pepper to taste. Set aside to be used later.
   
   Place chicken breast onto a chopping board and slice half way down centre to make a pocket.
   
   Slice the mozzarella and chorizo and sharing equally between the chicken breasts stuff the mozzarella/chorizo mix into the pockets.
   
   Use approx 3 cocktail sticks per chicken to ensure the pocket is closed by joing the sides of the chicken and piercing stick through.
   
   Cut tinfoil into four large squares, place one stuffed chicken breast in the centre of each square.
   Fold up the sides of the tinfoil so they meat and turn to make bag type parcel ensuring nothing can leak out of tinfoil parcel.
   
   Spoon an even amount of the pesto mix into each parcel covering the chicken.
   Roll down the top of the tinfoil parcel to ensuring all sides meet and nothing can leak out.
   
   Place on baking tray and cook in oven for approx 45 mins then serve.