Method
Heat oven to 190C/fan 170C/gas 5.
Slightly lift the skin from the chicken breasts with a sharp
knife and pack the soft cheese between the skin and the chicken.
Put in a sprig of thyme in each breast. Place in a shallow
ovenproof dish.
Halve the cherry tomatoes and scatter around the chicken
with a few sprigs of the thyme, drizzle of olive oil and a
splash of white wine. Season with sea salt and freshly ground
black pepper. Pop in the fridge till you are ready or straight
into the oven for 40 minutes. Serve with crusty french bread
and a fresh green salad.
Great flavours and no trouble
for the cook, just praise!
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