Name: Italian stuffed chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp chopped olives or sundried tomatoes - whatever you've got; 1 garlic clove crushed; ½ tsp dried mixed herbs; 200g tub full-fat soft cheese; 4 plump boneless, skinless chicken breasts; 4 ripe tomatoes sliced; olive oil for drizzling

Ingredients

4 serv.

2 tbsp chopped olives or sundried tomatoes - whatever you've got
1 garlic clove crushed
½ tsp dried mixed herbs
200g tub full-fat soft cheese
4 plump boneless, skinless chicken breasts
4 ripe tomatoes sliced
olive oil for drizzling

Instructions

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1 Heat oven to 220C/fan 200C/gas 7. Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese, then season. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
2 Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken. Season, then scatter with the remaining herbs. Drizzle with olive oil.
3 Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. Serve with a green salad and crusty bread to mop up the juices.