Chicken Schnitzel stuffed with Mozzarella Red Capsicum Basil by Nici Wikes

Ingredients

8 slices of Tegel Lean & Lite Premium Schnitzel
1 red capsicum, roasted and cut into strips
75g mozzarella, cut into strips
1/4 cup fresh basil leaves
1 tbsp oil
Toothpicks  

Directions

Preheat the oven to 200˚C.

Lay each side of schnitzel out flat. Place a few strips of red capsicum, some of the mozzarella and a few of the basil leaves on one end of each schnitzel. Roll up and secure underneath with a toothpick. Place schnitzel in a baking dish. Drizzle with the oil. Bake for 20-25 minutes or until cooked through.

Serves 4