Italian-style stuffed chicken

Instructions

1 Heat oven to 210°C. Beat sun-dried tomatoes or olives into soft cheese. Season with black pepper. Add garlic.

2 Cut a slit along the side of each chicken breast. Open out into a pocket.

3 Stuff each breast with a quarter of the cheese mix. Press to close. Transfer to a lightly greased baking tray. Season top of chicken with pepper.

4 Overlap tomato slices over top of chicken. Season, then spray with a little olive oil.

5 Cook for 25 minutes until chicken is golden around edges and tomatoes are slightly shrivelled at the edges. Sprinkle with fresh parsley or basil. Serve with a mixed green salad and fresh crusty bread.