Italian Stuffed Chicken
Quick, easy and simple dish for that late night snack!
SERVING
4 Pax
COOK TIME
25 Minutes
INGREDIENTS
| 2 tbsp | Chopped olives or sundried tomatoes |
| 1 | Garlic clove, crushed |
| ½ tsp | Dried mixed herbs |
| 200g | Full-fat soft cheese |
| 4 | Plump boneless, skinless chicken breasts |
| 4 | Ripe tomatoes, sliced |
| 3 tbsp | Olive oil |
DIRECTIONS
| 1 | Heat oven to 220°C. |
| 2 | Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese. |
| 3 | Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket. |
| 4 | Stuff each chicken breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray. |
| 5 | Season the top of the chicken, then place tomato slices over the top of each piece of chicken. Season, then top with the remaining herbs. Drizzle with some olive oil. |
| 6 | Roast until the chicken is golden around the edges, and the tomatoes look a little shrivelled. |
You may serve this dish with a green salad and crusty bread to mop up the juices.