Aug – Italian Stuffed Chicken Cookalong

Italian stuffed chicken

What you need:

• 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

Serves 2
Per serving:
450 calories
22g fat
3g carbs
60g protein

What you do:

• 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