Introducing the Love Birds from Timamoon Lodge. Featuring stuffed chicken breasts with cheese, strawberries and red pepper, this recipe by chef Kelly Hammond is the ideal date night treat.

SERVES 2 // COOKING TIME 40 min

INGREDIENTS
For the stuffed chicken breasts
3 tbsp finely chopped basil
3 tbsp crumbled feta
2 tbsp finely chopped red pepper
2 tbsp plain cream cheese
¼ cup chopped strawberries
2 skinless chicken breasts
For the basil sauce
½ cup cream
2 tbsp basil pesto
For the salsa
¼ tomato
¼ cup chopped strawberries
2 tbsp finely chopped red onion
¼ jalapeño, seeded and chopped
¼ avocado, chopped
1 tbsp olive oil
¼ tsp lemon juice

METHOD
For the stuffed chicken breasts
1. Mix together all the ingredients, except the chicken, and season well with salt and pepper to taste.
2. Cut a horizontal slit through the thickest part of each chicken breast to make a pocket. Use the stuffing mixture to stuff the chicken breasts. Press closed and secure with toothpicks.
3. Sprinkle the chicken with salt and pepper and refrigerate.
For the basil sauce
1. Add the cream and pesto to a pot over medium heat. Stir continuously until thickened.
For the salsa
1. Toss the tomato, strawberries, red onion, jalapeño and avo together. Add the olive oil, lemon juice and then season to taste.
To assemble
1. Preheat oven to 200°C.
2. Heat some oil in an oven-proof pan over medium-high heat. Add the chicken and cook for 4 minutes on one side.
3. Flip the chicken breasts and transfer to the oven for about 8 minutes, until cooked. Allow to rest for 5 minutes.
4. Remove the toothpicks and slice the chicken breasts. Drizzle with the pan juices and serve with the pesto sauce and strawberry salsa.

Recipe, styling & photography: Kelly Hammond

Serve your Love Birds with these traditional Peruvian grapefruit cocktails.