60g soft cheese (use dairy free if preferred) 2 sprigs fresh basil, chopped 20g green or black olives, sliced (or substitute with chopped sun-dried tomatoes) pinch of salt and pepper 2 fresh chicken breasts 2 rashers unsmoked back bacon 1 large ripe tomato, sliced
Per serving: 450 calories 22g fat 3g carbs 60g protein Preheat oven to 200˚C/ 400˚F. Line a tray with foil.
Mix the soft cheese, basil, olives and salt and pepper in a bowl. Cut a pocket into each chicken breast - large enough to add the stuﬃng. Divide the soft cheese mixture between the two chicken breasts. Place on the tray. Wrap a bacon rasher around each chicken breast and top with the sliced tomato. Bake for 20-25 minutes or until chicken is thoroughly cooked. Store any leftover chicken in an airtight container and refrigerate for up to 2 days.