Prep
10 mins

Cooking Time

Cooking
25 mins

Serves 4

Baby Leaf Trio

Ingredients

Serves: 4

  • 1 bag of Florette Baby Leaf Trio salad
  • 2 tbsp sundried tomatoes
  • 1 garlic clove, crushed
  • ½ tsp dried mixed herbs
  • 200g tub full-fat soft cheese
  • Salt and pepper
  • 4 skinless chicken breasts
  • 4 ripe tomatoes, sliced
  • 1 tbsp olive oil, for drizzling

Method

  1. 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.
  2. 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.
  3. Cut into slices and serve with Florette Baby Leaf Trio leaves.
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