- 2 chicken breasts (350g)
- 30g mozzarella
- 1 lemon zest
- 1 tablespoon parmesan, grated
- 1 teaspoon capers
- 1 teaspoon chilli flakes
- 2 garlic cloves, chopped
- 1 tablespoon rapeseed oil
- 1 can chopped tomato
- 200g potatoes
- 200g broccoli
- *cocktail sticks
1. Heat oven to 200C / Gas Mark 5.
2. Cut a slit in the side of each chicken breast and use your finger to make a pocket.
3. Mix the mozzarella, lemon zest, the parmesan, capers and chilli flakes in a bowl.
4. Place the mixture into the pocket of each chicken fillet and secure each with a cocktail stick.
5. Put oil at the bottom of an oven proof dish. Place the chicken in and sprinkle garlic and pour in the canned tomatoes.. Bake for 15 - 20 minutes until cooked through.
6. Meanwhile, heat the remaining oil in a pot over medium heat and add the garlic and cook for 1- 2mins, be careful not to burn.
7. Add the tomatoes and simmer for 10 minutes more until it has become slightly thicker.
8. In a pot of boiling water, place the potatoes and simmer until cooked.
9. Steam the broccoli.
10. Spoon the tomato mixture on a plate and top with chicken. Serve with potatoes and steamed broccoli.
