Stuffed chicken, Mediterranean style

4 chicken breasts, skin on

100g halloumi cheese

Fresh parsley

Fresh basil

8 sun-dried tomatoes in oil

2 garlic cloves

Zest of a lemon

4 sprigs of fresh rosemary

Olive oil

Salt

Pepper

4 servings

Chop the parsley, basil and sun dried tomatoes and put in a bowl. Grate the Halloumi cheese and garlic, mix everything together with a drizzle of olive oil, the lemon zest, salt and pepper.

Butterfly the chicken fillets. Divide the filling from the bowl into the middle of each chicken breast and then fold into rolls.

Heat a frying pan with some olive oil. Put the chicken breasts in the pan skin side down. Cover with parchment paper. When the chicken has golden color, carefully turn it over and add the sprigs of rosemary to the pan. Remove the parchment paper cover, keep it to low-medium heat until it cooks (normally takes 15-17 minutes).

When it’s cooked, place the chicken on a platter of your choice, let it rest for 5 minutes before slicing. Use the juices from the pan as a sauce and serve.

Enjoy!