1

Preheat oven to 200°C or 180°C fan-forced. Combine basil, garlic and parmesan in a bowl.

2

Place pumpkin in a 22cm x 30cm baking dish. Drizzle with half the oil.

3

Cut each chicken breast horizontally into 2 thin fillets. Working with 1 at a time, place chicken between 2 sheets of plastic wrap. Pound gently with a rolling pin or meat mallet until 1cm thick. Top each chicken piece with one-quarter of both the basil mixture and bocconcini. Roll to enclose filling. Tie with kitchen string to secure.

4

Heat remaining oil in a large non-stick frying pan over high heat. Cook chicken, turning, for 5 minutes or until browned. Place chicken on pumpkin in dish. Add ¼ cup (60ml) water to frying pan and bring to the boil. Pour over chicken.

5

Bake for 15–20 minutes or until chicken is cooked through and pumpkin is tender. Transfer to a plate. Cover with foil and set aside to rest for 5 minutes before thickly slicing chicken.

6

Add stock to hot baking dish and stir to heat through. Sprinkle pumpkin with pine nuts and drizzle chicken with stock mixture to serve.