2 x 200g chicken breasts
50g feta cheese
50g sun-dried tomatoes in oil, drained
50g mozzarella cheese, grated
a pinch of sea salt and ground black pepper
1 tsp dried Italian seasoning
1 tsp olive oil

Preheat oven to 180˚C/350˚F. 

Carefully cut a lengthways pocket into each chicken breast, starting at the thickest part.

Stuff the pockets with sun-dried tomatoes, feta, and mozzarella. Seal the chicken with
toothpicks.

Season the chicken with salt, pepper, and Italian seasoning.

Drizzle with olive oil. 

Place onto a foil-lined baking tray.

Bake for 25 minutes or until thoroughly cooked. Serve.

Store any leftovers in an airtight container and refrigerate for up to 2 days.