Heat oven to 220°C/200°C Fan/Gas 7. Beat the sundried tomatoes, garlic and most of the herbs into the cheese, then season. Cut along the side of each chicken breast and open out.
Stuff each breast with a quarter of cheese mix, then press to close. Place onto a greased baking tray. Season each chicken breast, lay tomato slices on top. Season and scatter with remaining herbs. Drizzle with olive oil. Roast for 20 mins until chicken is golden and cooked through.
Cut into slices and serve with Florette Baby Leaf Trio leaves.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!