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CHICKEN BREASTS STUFFED WITH BASIL & SUN DRIED TOMATOES

SERVES - 6
CALORIES PER SERVING - 934 (OUCH!)
PREP TIME - 10 minutes
COOKING TIME - 35 minutes

Ingredients:
18 sun-dried tomatoes in oil, drained (reserve oil for sauce)
6 basil leaves
6 boneless chicken breasts

FOR THE SAUCE
4 tbsp oil from sun dried tomatoes
250g (9oz) chestnut mushrooms, sliced
1 x 270g jar chunky tomato sauce

TO SERVE

1 x 1kg roll ready made polenta 6 sprigs basil, to garnish

1) Stuff 3 sun dried tomatoes and a bsil leaf between the flesh and the skin of each chicken breast

2) Heat half the oil in a large frying pan and cook the chicken breasts until golden on one side. Turn over and cook for a further 15 minutes, turning frequently.

3) Add mushrooms to the pan and cook for 5 minutes. Add tomato sauce and bring to the boil. Simmer the mixture for a further 5 minutes.

4) Meanwhile, slice the palenta into 12. Heat remaining oil and fry polenta on both sides until just beginning to brown. Slice the chicken breasts. Arrange two slices of polenta and a sliced breast on each plate.

5) Garnish with basil.

Serve with Greek style yogurt, if liked.