Ingredients:
4 boneless, skinless chicken breasts
1/2 cup shredded emmental cheese
5 tablespoons black olives, deseeded and chopped
1/2 teaspoon freshly ground black pepper
1 large egg, lightly beaten
1/2 cup plain dry breadcrumbs
1/2 teaspoon salt
2 tablespoons olive oil
Preparation:
Preheat oven to 200oC.
Combine in a small bowl the cheese, the olives and pepper. Mix the breadcrumbs and salt in a shallow dish.
Cut a horizontal slit along the chicken breast, nearly through to the opposite side. Open up each breast and stuff it with enough of the cheese filling in the centre. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with remaining chicken breasts and filling. Hold each chicken breast together and dip in beaten egg, then dredge in breadcrumbs.
Lightly coat a baking sheet with sides with olive oil. Transfer chicken breasts to the prepared baking sheet, and bake in preheated oven for 12 minutes and then turn to cook both sides. Cook for 10 more minutes until it is no longer pink in the centre and golden brown.
Serve with steamed vegetables. Enjoy!
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