Chicken Breasts With Red Pepper and Cacao Stuffing

• 4 boneless chicken breasts, skin on
• 1 tablespoon olive oil, plus a little extra
• 1 small onion, finely chopped
• 1 red pepper, seeds removed, chopped
• 1 pinch dried chili flakes
• 4 pitted black olives, chopped
• 12 tablespoon cacao, finely grated
• 1 small handful of fresh oregano leaves, chopped

1. Create a pocket for the stuffing by sliding your finger between the chicken skin and the breast.
2. Set the chicken aside.
3. Heat 1 tbsp of oil in a frying pan and add the onion, pepper and chili flakes.
4. Fry until soft.
5. Stir in the olives and cacao.
6. Season with salt and black pepper, then pour into a food processor and combine until smooth.
7. Divide the mixture between the chicken breasts, carefully pushing it into the pockets.
8. Scatter the oregano leaves over the chicken and drizzle with a little extra olive oil.
9. Heat remaining oil in the frying pan over medium heat.
10. Place the stuffed chicken breasts in the pan, skin side down.
11. Fry for 25 - 30 minutes or until the skin is crisp and the breasts are cooked.
12. Turn once.

chicken breasts, olive oil, onion, red pepper, dried chili flakes, black olives, cacao, handful of fresh oregano leaves

Taken from www.food.com/recipe/chicken-breasts-with-red-pepper-and-cacao-stuffing-434182 (may not work)