Take 4 boneless chicken thighs, open them out and spread a teaspoon of Billy’s Champion Chilli Jam onto each. Cut a ball of full fat mozzerella into 4 lengthways and add a quarter to each chicken thigh, before securing with a cocktail stick.
Place in a baking dish and spoon over about 4 dessert spoons of Rosie’s Doo Dah Sauce. Bake in the oven at 200°C for 25 mins until brown.
To serve, place on some linguini or stir fried curl kale (packed with healthy goodness!) and spoon over the scrumptious juices. Decorate with a little parsley and enjoy – yum yum!