Italian Stuffed Chicken With Infused Olive Oil Drizzle

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
• Infused olive oil, for drizzling (see #41cBlog for infused)

Instructions:

1. Heat oven to 425°F. 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 minutes 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.

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