Sun-Dried Tomato & Basil Stuffed Chicken Breasts with Mediterranean Veg

Ingredients

• 4 skinless chicken breasts
• 80 g sun-dried tomatoes in oil
• 100 g cream cheese
• 15 g fresh basil
• 1 courgette
• 2 red pepper
• 2 tbsp olive oil
• 2 clove garlic cloves

Method

1. 1

   Preheat oven to 200°C/180°C fan. Finely chop the sun-dried tomatoes and mix with the cream cheese and torn basil leaves. Season well.

2. 2

   Cut a deep pocket into the side of each chicken breast and fill with the cream cheese mixture. Press the edges together to seal.

3. 3

   Slice the courgette and peppers into chunks and toss with olive oil and crushed garlic in a roasting tin. Season.

4. 4

   Place the stuffed chicken breasts on top of the vegetables and drizzle with a little extra oil.

5. 5

   Roast for 25–30 minutes until the chicken is cooked through and the vegetables are tender. Rest for 5 minutes before serving.