Sun-Dried Tomato Stuffed Chicken

4 chicken breasts

150g ball of mozzarella

1/2 jar sun-dried tomatoes

30g fresh basil leaves


Black pepper

Dried oregano

Cocktail sticks 

1. Pre-heat your oven to 200°C/400°F/Gas Mark 6

2. Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves

3. Season the chicken breasts with salt, pepper and dried oregano.   

4. Cut a very deep slit lengthways into the chicken, but do not cut all the way through – spread it out a bit if necessary to give you more room to work with

5. Stuff to the brim with the fillings

6. Use a few cocktail sticks to hold the chicken together and place on a baking tray

7. Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast

8. Bake in the centre of the oven for 20-25 minutes until cooked through and the juices run clear

9. Remove the cocktail sticks and enjoy!