Prep time: 15 minutes l Cook time: 30 minutes l Serves 2-4

Ingredients

2 chicken breast fillets

100g provolone dolce cheese, thinly sliced 1 cup halved AUTUMNCRISP® grapes,

2 slices prosciutto, thin

1 lemon, zest

2 tablespoons olive oil

5g basil leaves

2 tablespoons balsamic glaze to serve. Season to taste

Method:

1. Preheat oven to 180°C fan (356°F). With a large knife, slice through the centre of each chicken fillet and flip one side over so it’s still attached.

2. Add a layer of provolone slices to cover one side of each chicken fillet. Add halved grapes and one slice of prosciutto over the top of the grapes. Zest lemon with a microplane of prosciutto on top and season.

3. Fold over the other side of the chicken breast to cover the stuffing and secure each end of the chicken breast with twine.

4. Place onto a baking tray with parchment paper. Drizzle with olive oil, season and bake for 25 -30 minutes.

5. Remove twine when cooked and slice into 2-inch thick pieces. Serve on a wooden board. Pour the pan juices over the sliced chicken. Add basil leaves and balsamic glaze and season to serve.