Chargrilled Chicken with Mozzerella, Tomato & Asparagus

Ingredients:

4 – 6oz Chicken breasts – (skin on boned cleaned, ask your butcher to do this for you)
1 Medium bunch Asparagus
4 Plum tomatoes – peeled, de-seeded and sliced into 4
120g Mozzarella (Buffalo)
1 Tablespoon Olive Oil
30g Butter
200ml 1½ Pints Red Wine Sauce
4 Portions vegetables & potatoes or 4 Portions of mixed salad

Directions:

In a large pan heat oil & butter, add chickens and colour on both sides. Season with salt & pepper & place in a hot oven 180oC - 350oF- gas mark 5 for 15 mins turning once. Keep warm in a saucepan, bring to boil 2 pints/1 litre water, add good handful of salt. Boil Asparagus for 2 mins. Reheat potatoes & vegetables. Reheat sauce. Divide vegetables and potatoes between 4 plates. Place mozzarella, tomato & asparagus on top of chicken & grill until mozzarella starts to melt. Put Chicken in centre of plates and pour sauce around & serve