4 plump boneless, skin on chicken breasts
olive oil, for drizzling
For the Stuffing
2 tbsp chopped green olives
1 tbps garlic infused oil
200g tub lactose free full-fat soft cheese
1 bunch basil, chopped
1 tbsp chopped chives
1 tbsp chopped parsley
2 tbsp gluten free breadcrumbs
Heat oven to 220C/fan 200C/gas 7. Mix the stuffing ingredients together, then season.
Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray.
Season the top of the chicken, then drizzle with olive oil.
Roast for 20 mins until the chicken is golden. Serve with a green salad and chopped tomatoes.
Recipe adapted from: Good Food