Juicy Chicken breasts, topped with Red Pesto, Pepperoni, Mozzarella and Ras El Hanout Seasoning to create a delicious spicy, yet soothing flavour. The Moroccan seasoning on this dish pairs it well with a Spicy Rice and Corn on the Cob.
Ingredients
4 x Chicken Breasts
12 Slices Mozzarella Cheese
12 Slices Pepperoni
3-4 Tbsp Red Pesto
Ras El Hanout Seasoning (If you do not have Ras El Hanout, you can use any Cajun Seasoning as an Alternative)
Method
Pre-Heat the Oven to 200°C (440°f)
Place the Chicken breasts between 2 sheets of baking paper and bash with a rolling pin or tenderizer until approx. 1cm thick.
Spread the Red Pesto evenly over each breast.
Place 3 Slices of pepperoni on 1 side of the breast on top of the pesto, then place 3 Slices of Mozzarella on each breast on top of the pepperoni.
Carefully fold over each breast so that the Pepperoni & Mozzarella are encased in the chicken.
Place on a Baking tray and sprinkle a little Ras El Hanout seasoning on top of each breast
Place on the middle shelf of the oven, uncovered for 25-30 minutes, until the chicken is fully cooked through.
Serve & Enjoy
Tip: This chicken goes well with Mexican / Spicy Rice, Corn on the Cob & Coleslaw.