Italian Stuffed Chicken

• 2 tablespoons black olives or 2 tablespoons sun-dried tomatoes, chopped
• 1 garlic clove, crushed
• 12 teaspoon dried herbs
• 7 ounces soft cheese
• 4 chicken breasts, skinless, boneless
• 4 tomatoes, sliced
• olive oil, for drizzling

1. Heat the oven to 425F.
2. Mix the olives or sundried tomatoes and most of the herbs into the cheese then season.
3. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
4. Stuff each chicken breast with a quarter of the cheese mixture then press to close.
5. Lift onto a greased baking tray.
6. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken.
7. Season, then scatter with the remaining herbs.
8. Drizzle with olive oil.
9. Roast for 20 minutes until the chicken is golden around the edges and the tomatoes look a little shrivelled.
10. Serve with a green salad and crusty bread to mop up the juices.

black olives, garlic, herbs, soft cheese, chicken breasts, tomatoes, olive oil

Taken from www.food.com/recipe/italian-stuffed-chicken-354367 (may not work)