Ingredients

• 1 chicken breast
• 30g/1oz Emmental cheese
• grated
• sprig fresh thyme
• salt and freshly ground black pepper
• 1 garlic clove
• crushed
• 1 tbsp olive oil
• 1 tbsp olive oil
• small bunch fresh basil leaves
• ½ avocado
• peeled and stone removed
• ½ red chilli
• seeds removed
• finely chopped
• 1 lime
• juice only

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Using a sharp knife
• cut a pocket lengthways into the thickest part of the breast. Stuff the pocket with the cheese and fresh thyme and season the breast with salt and freshly ground black pepper.
• Heat the olive oil in an ovenproof frying pan over a medium heat and add the crushed garlic. Fry for one minute then add the chicken breast and fry until golden-brown. Turn the breast over and transfer to the oven to roast for 10-12 minutes
• or until cooked through.
• For the basil oil
• place the olive oil and fresh basil leaves into a food processor and blend until smooth.
• For the salsa
• finely chop the avocado into small cubes and place into a bowl. Sprinkle over the chopped chilli and squeeze over the lime juice.
• To serve
• place the chicken onto a warmed plate. Add a spoonful of the salsa and drizzle the fresh basil oil around the edge of the plate.