Tomato & Herb Stuffed Chicken

Prep time: 15 minutes Cook time: 30 minutes

SERVES: TWO

40 g black pitted olives, finely chopped

3 sun-dried tomatoes, finely chopped 1 garlic clove, crushed 1 tsp dried oregano 25g butter, softened 250g skinless chicken breasts (2 fillets)

100g spinach leaves PREHEAT the oven to 190c/ 170c fan/gas 5. Place the olives, tomatoes, garlic and oregano into a bowl and stir. Add the softened butter and mix well. Make an incision in each chicken piece to create a pocket for the butter mixture and spoon it inside. Wrap each chicken breast in tin foil. Place the chicken on a tray in the oven and cook for about 30 minutes, or until the chicken is cooked through. Season and serve on a bed of spinach leaves or cabbage.

CALORIES PER SERVING 336