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Ingredients

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Mix the peppers and onion on a big baking tray with half the oil. Transfer to the oven and cook on the top shelf for 10 mins.

  • STEP 2

    Meanwhile, carefully make a pocket between the skin and the flesh of each chicken breast, but don’t pull off the skin completely. Push equal amounts of cheese under the skin, smooth the skin back down, brush it with the rest of the oil, season, then add to the tray along with the tomatoes and olives. Return to the oven and cook for 25-30 mins more until the chicken is golden and cooked. Serve with baked potatoes, if you like.

RECIPE TIPS
CREAMY LEEK MASH FOR 4

Cook 1kg chopped potatoes in boiling

salted water until tender, drain well, then

mash. Meanwhile, heat 1 tbsp olive oil

in a frying pan and cook 3 sliced leeks

until soft. Stir the leeks into the mash with

½ x 150g pack garlic & herb soft cheese

and some seasoning, then serve.

GARLIC MUSHROOMS ON TOAST FOR 2

Melt a knob of butter in a frying pan,

add 250g pack mushrooms, sliced,

and fry for 3 mins until soft, then stir in

½ x 150g pack garlic & herb soft cheese

and 50ml hot stock. Stir and cook for

2 mins until the sauce is thick and creamy.

Season, then spoon onto 2 toasted slices

of crusty white bread and serve.

ROASTED RED PEPPER & SOFT CHEESE DIP FOR 2

Whizz ½ x 290g jar roasted red peppers

with ½ x 150g pack garlic & herb soft

cheese in a food processor. Serve with

4 toasted wholemeal pittas cut into fingers.

Goes well with

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