Italian stuffed chicken
60g soft cheese (use dairy free if preferred)
2 sprigs fresh basil, chopped
20g green or black olives, sliced (or substitute with chopped sun-dried tomatoes) pinch of salt and pepper
2 fresh chicken breasts
2 rashers unsmoked back bacon
1 large ripe tomato, sliced
Per serving: 450 calories 22g fat
3g carbs 60g protein
Preheat oven to 200 ̊C/ 400 ̊F.
Line a tray with foil.
Mix the soft cheese, basil, olives and salt and pepper in a bowl.
Cut a pocket into each chicken breast – large enough to add the stuffing.
Divide the soft cheese mixture between the two chicken breasts.
Place on the tray.
Wrap a bacon rasher around each chicken breast and top with the sliced tomato.
Bake for 20-25 minutes or until chicken is thoroughly cooked.
Store any leftover chicken in an airtight container and refrigerate for up to 2 days.