Tuesday, April 5, 2011

Stuffed Chicken breasts with olives and tomatoes

Recipe for 4

4 boneless, skinless chicken breasts
4 tablespoons chopped olives
1 garlic clove, crushed
1/2 teaspoon dried mixed herbs
200gr full-fat soft cheese
4 ripe tomatoes, thickly sliced
Salt and pepper for seasoning
3 tablespoons olive oil, for drizzling


Preheat your oven to 210oC.
Beat the olives, the garlic and almost all the herbs into the soft cheese, then season with salt and pepper.
Cut a slit along the side of each chicken breast, and use your knife to open it out into a pocket. Stuff each breast with a quarter of the cheese mixture, and press to close. Place into a greased baking tray. Season the top of the chicken with salt and pepper, and cover each fillet with one sliced tomato. Drizzle with olive oil and the remaining mixed herbs.
Roast for 20 minutes until the chicken is golden around the edges and the tomatoes look a little shriveled.
Serve with a green salad and crusty bread. Enjoy!