Italian Stuffed Chicken

1. 1

   Heat the oven to 425F.

2. 2

   Mix the olives or sundried tomatoes and most of the herbs into the cheese then season.

3. 3

   Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.

4. 4

   Stuff each chicken breast with a quarter of the cheese mixture then press to close.

5. 5

   Lift onto a greased baking tray.

6. 6

   Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken.

7. 7

   Season, then scatter with the remaining herbs.

8. 8

   Drizzle with olive oil.

9. 9

   Roast for 20 minutes until the chicken is golden around the edges and the tomatoes look a little shrivelled.

10. 10

    Serve with a green salad and crusty bread to mop up the juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.