Pecan toffee cake
Indulge in this gorgeously nutty cake for dessert, then serve the leftovers as you would Christmas cake to whoever pops by
Italian stuffed chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp chopped olivesor sundried tomatoes - whatever you've got
- 1 garlic clovecrushed
- ½ tsp dried mixed herbs
- 200g tub full-fat soft cheese
- 4 plump boneless, skinless chicken breasts
- 4 ripe tomatoessliced
- olive oilfor drizzling
Nutrition: per serving
- kcal332
- fat18g
- saturates9g
- carbs5g
- sugars4g
- fibre0g
- protein37g
- salt1.17glow
Method
step 1
Heat oven to 220C/fan 200C/gas 7. Beat the olives or sundried tomatoes, garlic and almost all the herbs into the cheese, then season. Cut a slit along the side of each chicken breast, then use your knife to open it out into a pocket.
step 2
Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken. Season, then scatter with the remaining herbs. Drizzle with olive oil.
step 3
Roast for 20 mins until the chicken is golden around the edges and the tomatoes look a little shrivelled. Serve with a green salad and crusty bread to mop up the juices.
