Name: Stuffed chicken breasts with Mediterranean vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 4.00 chicken breast fillets with skin and on the bone; 50.00 ml butter; 75.00 ml parmesan cheese grated; 2.00 garlic cloves, crushed; 10.00 ml fresh rosemary chopped; 30.00 ml breadcrumbs dry; sea salt and freshly ground black pepper; 2.00 red pepper deseeded and sliced; 8.00 courgettes sliced; 12.00 black olives; 15.00 ml fresh chillies 573; 150.00 ml wine dry white

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Ingredients (12)

4.00	chicken breast fillets — with skin and on the bone
50.00 ml	butter
75.00 ml	parmesan cheese — grated
2.00	garlic — cloves, crushed
10.00 ml	fresh rosemary — chopped
30.00 ml	breadcrumbs — dry
	sea salt and freshly ground black pepper

VEGETABLES

2.00	red pepper — deseeded and sliced
8.00	courgettes — sliced
12.00	black olives
15.00 ml	fresh chillies — 573
150.00 ml	wine — dry white

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Method:

Preheat the oven to 190 degrees ºC and spray a large ovenproof dish with non stick spray or brush with olive oil.
Clean the chicken breasts and loosen the skin slightly. Mix the butter, Parmesan or Cheddar cheese, garlic, rosemary and breadcrumbs, season generously with salt and pepper and stuff under the skin. Draw the skin over the filling and chill in the fridge for 20 minutes until the filling is firm.
Mix the red peppers, courgettes and olives with the olive oil and season with salt and pepper. Spoon the vegetables and chicken into the ovenproof dish and drizzle extra olive oil on top. Cover and bake for 20 minutes.
Remove the covering, pour over the wine and bake for another 20 minutes or until the chicken is tender and cooked. Serve hot with garlic breads and a crisp green salad.
Serves 4.