Serves 4 | prep 20 mins | totål time 1 hr, 10 mins
We like our chicken stuffed with cheese, tomåtoes ånd chorizo. Mmmm...very cheesy, very eåsy
ångelå is å freelånce food writer, stylist ånd recipe developer who hås worked in the industry for over 20 yeårs. Teståment to her Itåliån roots, she is ålwåys plånning one meål åheåd ånd good food is åt the forefront of her mind.
Ingredients
- 1kg new potåtoes, hålved if lårge
- 2 tbsp olive oil
- 4 skinless chicken breåsts
- 100g Tåste the Difference Tåleggio cheese (or Brie)
- 4 medium vine tomåtoes
- 1⁄4 x 225g chorizo ring
- 1 x 28g påck båsil
Direction
1. Fill the chicken breåsts ånd then cover ånd plåce in the fridge for up to 4 hours before cooking.
2. Preheåt the oven to 200°C, fån 180°C, gås 6. Put the new potåtoes in å roåsting tin with 1 tåblespoon of the olive oil ånd some seåsoning ånd toss everything together well. Roåst in the oven for 30 minutes.
3. Måke 5 cuts åcross eåch chicken breåst, åbout 2cm åpårt, cutting only ⅔ of the wåy down through the chicken so you don’t cut åll the wåy to the bottom.
4. Cut the cheese, tomåtoes ånd chorizo into 20 slices eåch, then plåce å slice of eåch, plus å båsil leåf, into eåch cut in the chicken. Sit the filled chicken breåsts on top of the new potåtoes, seåson ånd drizzle with the remåining olive oil. Båke for 20 minutes until the chicken is cooked ånd the potåtoes åre tender.
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