Ingredients

• ½ chicken breast
• skinned
• 55g/2oz Somerset goats' cheese
• small handful fresh basil
• chopped
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 tbsp olive oil
• 2 vine tomatoes
• halved
• 2 tsp balsamic vinegar
• salt and freshly ground black pepper
• chopped fresh chives
• to garnish

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Place the chicken breast onto a board
• cover with a piece of cling film and then bash with a meat mallet until it is flattened slightly.
• Mix the goats' cheese with the chopped basil and season
• to taste
• with salt and freshly ground black pepper. Spoon the mixture into the middle of the flattened chicken. Roll up and secure with a cocktail stick.
• Heat the olive oil in an ovenproof frying pan
• add the stuffed chicken breast and brown on all sides. Transfer the pan to the oven and cook for 5-8 or until the chicken is cooked through.
• For the pan-roasted tomatoes
• place the cut side of the tomatoes down into a non-stick frying pan with a drizzle of olive oil and fry for 2-3 minutes.
• Turn the tomatoes over
• add the balsamic vinegar and season
• to taste
• with salt and freshly ground black pepper. Cook for 1-2 minutes.
• To serve
• place the roasted tomatoes onto a serving plate
• top with the stuffed chicken and garnish with chives.