60 ml olive oil, plus extra for cooking
1 tbsp balsamic vinegar
salt and black pepper
8 sundried tomatoes, roughly chopped
handful of basil leaves, roughly chopped
50 g of Feta, crumbed
1 g ball of Mozzarella, sliced
roasted potatoes or pasta
1 Place the chicken fillets in a sealable bag and add the olive oil, balsamic vinegar and some seasoning. Seal the bag and massage the marinade into the chicken, then place in the fridge for 2-3 hours.
2 Preheat the oven to 190˚C/170˚C/gas mark 5. With a large sharp knife, carefully slice into the chicken fillets lengthways, being careful not to cut all the way through. Open each one up like a book.
3 Layer on the sundried tomatoes, basil, Feta and Mozzarella, squashing as much of the filling in as you can.
4 Add some seasoning, then close the fillets up and use toothpicks to secure them shut around the filling.
5 Heat the oil in a pan over a medium-high heat and brown the chicken on both sides.
6 Transfer to a baking dish and place in the oven for 15-20 minutes or until cooked throughout. Serve immediately with roast potatoes or pasta.