Spicy Tuscan Chicken Bundles

This is my adaptation of a recipe from the folks who make Nando's Peri Peri Sauces from South Africa. It takes only 30 to 45 minutes to prep and cook, and serves 4 as a main course, or you can serve the 16 pieces as heavy hors d'oeuvres. I like to serve the chicken bundles with a side of lightly sauteed spinach with garlic and a side of roasted new potatoes with onions. You can usually find fresh basil year-round in better grocery stores.

Ingredients
4 boneless skinless chicken breasts
8 slices of Prosciutto
8 thin slices of fresh mozzarella cheese
8 large basil leaves
1 Tbs olive oil
1 bottle Nando's Sundried Tomato & Basil Marinade
Nando's Garlic Peri Peri Sauce, for garnishing

Preheat oven to 400 degrees. Quarter each chicken breast and place 8 pieces on a plate or board, reserving the remaining 8 pieces. Layer a slice of cheese and a large bay leaf on each piece, then top with a piece of the reserved chicken. Wrap each chicken bundle with a slice of Prosciutto.

Heat the olive oil in a non-stick frying pan over medium-high heat. Carefully place the chicken bundles in the pan and sear on both sides (this will help them stay together). Place the seared bundles in a baking dish or casserole pan and pour the marinade over the bundles. Bake at 400 degrees for about 20 minutes or until the chicken is cooked through. Remove from oven and splash a couple of drops of the Garlic Peri Peri Sauce on top of each bundle before serving.

Zestfully yours,
Gloria