Pesto-stuffed chicken with red pepper purée

Preheat the oven to 220°C

Prick the peppers and rub with a little olive oil and salt. Roast the peppers whole for 30 minutes until tender (or you can do this under a hot grill. It will take around 15 minutes, turning occasionally)

Transfer the peppers to a heatproof bowl. Cover with a plate and set aside to steam (this helps to peel the peppers later)

Reduce the oven to 180°C

As the peppers cook, prepare the chicken. To make the pesto filling, mix together the stracciatella and pesto until combined. Cut a small pocket into each chicken breast and fill the pockets with the stracciatella and pesto mixture

Wrap the stuffed chicken with the speck, overlapping the speck so the chicken is completely covered. Transfer to a baking sheet lined with baking paper and bake for 12 minutes, or until the chicken is cooked through

As the chicken cooks, make the red pepper purée. Peel the peppers and place in a small blender or food processor, discarding the skin, seeds and stalk. Blend with the garlic, olive oil and a pinch of salt until you've achieved a smooth purée consistency. Taste and adjust the seasoning as needed

Pour the purée onto a serving platter and top with the rocket and chicken breasts. Garnish with sliced basil, a drizzle of olive oil and a pinch of black pepper and serve