Italian Stuffed Chicken

Directions

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.