Herb-stuffed chicken with tomato salad | Women's Weekly Food

Ingredients

• 1/4 cup finely chopped fresh basil
• 1 tablespoon finely chopped fresh oregano
• 2 teaspoon fresh lemon thyme
• 2 clove garlic, crushed
• 1 tablespoon finely grated lemon rind
• 4 chicken breast fillets
• 4 slice (60g) prosciutto
• 250 gram cherry tomatoes
• 250 gram teardrop tomatoes
• 150 gram baby spinach leaves
• 1/2 cup coarsely chopped fresh basil
• 2 tablespoon red wine vinegar
• 2 teaspoon olive oil