Italian Chicken

I love the flavours in this dish.  You can’t beat cream cheese, garlic and tomatoes.  In fact, I often make extra of the cheese filling to dollop over leftover pasta.  It melts beautifully in the microwave and makes a brilliant sauce in its own right. 

I don’t know why it has taken me so long to post this recipe as I’m sure I have made it several times before but here it finally is.  I served it with gnocchi last night and the sauce in that recipe makes an excellent accompanyment whether you choose to serve it with gnocchi or pasta. 

4 skinless chicken breasts
2 cloves of garlic, finely chopped
5 sundried tomatoes in oil, drained, finely chopped
120g soft cheese
4 tbsp creme fraiche
4 salad tomatoes, sliced

– Heat the oven to gas mark 5. 
– Use a sharp knife to split the chicken breasts along one side to make a pocket. 
– Place the chicken breasts side by side in a baking dish. 
– In a bowl mix together the garlic, sundried tomatoes, cheese and creme fraiche.  Mix well. 
– Spoon 1/4 of the cheese mixture into each pocket in the chicken.  Poke it in well. 
– Place one of the sliced tomatoes on top of each chicken breast and spray with a little oil. 
– Cook for 30 minutes in the oven until the tomato is just starting to colour a little. 
– Serve with whatever accompanyments you like, see Gnocchi for ideas.


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