2 skinless chicken breast fillets
1tbs capers
1tbs chilly
1tbs wholegrain mustard
1tbs garlic crushed

1/2 tbs balsamic vinegar
1/2 tbs olive oil
1 tsp lemon juice (fresh)

method:-
-Pocket each chicken brest.
-Mix capers, chilly, mustard, garlic, together and mash together with a fork in a bowl to form a chunky paste.
-Stuff each brest with half of the mix and seal the opening with tooth picks.
-Slow pan fry till brests are cooked taking care not to squeeze them to hard when flipping to prevent the stuffing being squeezed out.

-Mix balsamic, oil, lemonjuice in a container with a secure fitting lid, and shake till well mixed. Serve over a fresh guarden salad.

Enjoy