This is really lovely; it is incredibly simple, looks special and tastes delicious. It is low in fat, but if you are watching your salt intake be careful with the feta and olives, both are usually preserved in brine - so rinse them before use. The combination of feta, olives and peppers works exceptionally well together, and keeps the chicken very moist. This recipe is ideal served with new potatoes and a salad. The quantities shown here serve 2.

Ingredients

• 2 cloves Garlic
• 40g Feta cheese
• ½ Red pepper
• 1 tbsp Fresh chives
• 2 tbsp Fresh thyme
• 3 tbsp Tomato puree
• 1 tbsp Breadcrumbs
• 40g Black olives, pitted
• 2 Chicken breasts

Method

1. Place all ingredients except the chicken breasts into a food processor and mix thoroughly. If you do not have a food processor, chop all ingredients finely and mix thoroughly.
2. Using a sharp knife, slice open the chicken breasts to form pockets.
3. Place the stuffing into the pockets, and place the pockets onto a baking tray.
4. Drizzle a little oil over the pockets, and place into an oven at 180 degrees C for 25 minutes or until the chicken is thoroughly cooked. Serve immediately.