Ingredients:
Serves 2
2 chicken breasts
½ teaspoon ginger powder
½ teaspoon garlic powder
1 tbsp olive oil
½ cup Innkeepers cheese (Mature Cheddar with Pickled Onion & Chive)
½ cup sundried tomatoes, sliced
½ teaspoon dried basil
Salt and pepper
Salad to serve
New potatoes
2 tbsp Olive oil, 1 tbsp finely chopped sun-dried tomatoes and 1 garlic clove, grated to make a dressing.
Method:
- Slice each chicken breast in the middle, horizontally to create a pocket.
- In a bowl mix together salt, black pepper, ginger, garlic powder and olive oil then add the chicken breasts, coating all over. Leave for 30 mins.
- Open the chicken and stuff each one with half of the Innkeepers cheese and sundried tomatoes.
- Sprinkle some dried basil leaves on top and then seal with two toothpicks on each breast to keep them shut during cooking.
- Heat olive oil in a heavy-based pan over a medium heat, cook the chicken on each side for approximately 5-8 mins.
- While the chicken cooks boil the potatoes for 10-12 minutes depending on their size.
- Let the chicken rest for a few mins before serving with fresh salad, seasoned potatoes and the sundried tomato dressing.
