Cheese & Ham Stuffed Chicken Breasts with Wine-Tomato Sauce

Directions

Make a deep slit in the side of each chicken breast.

Brush the inside of each pocket with a little oil, then season with salt and pepper.

Divide the mozzarella, rosemary and ham among the four pockets.

Seal each pocket closed with two wooden cocktail sticks.

Heat the remaining oil in a large, lidded frying pan and seal the over.

Burn off the alcohol for 2 minutes, then season.

Lower the heat, cover and simmer gently for 25 minutes.

Remove the cocktail sticks, garnish with rosemary and serve with the tomato sauce.