Italian Stuffed Chicken
Quick, easy and simple dish for that late night snack!
|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|
|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.