Feta Stuffed Chicken Breast

• 4 x single chicken breasts

• 100g/3.5oz semi dried tomatoes, chopped

• 100g/3.5oz feta, crumbled

• ¼ cup fresh tarragon ( If you want you can use fresh basil)

Preheat oven to 180C/360F. Using a long, thin knife cut a pocket in the thick part of the breast, careful not to cut through. Mix together tomatoes, feta and tarragon, fill pockets with mixture and secure with toothpicks. Rub the breasts with the oil from the semi dried tomatoes, season and place on a paper-lined baking tray. Bake for 30–35 minutes basting occasionally. Rest for 5 minutes before serving to the pleasure of your guests.

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