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Breast of chicken stuffed with Cheddar cheese, broccoli and sun-dried tomatoes
Ingredients
- 2 x 200g chicken breasts
- 80g Cheddar cheese
- 80g broccoli
- ¼ onion
- 2 cloves garlic
- 6 sun-dried tomatoes (Lamb Brand)
- 25g salted butter
- 1 tbsp chopped parsley
Caramelised onion and herb salsa
- 1 jar salsa pronta (Vera)
- ¼ chopped onion
- 1 tsp sugar
- 1 tsp olive oil
Condiments
- 2 large potatoes
- 1 tsp chopped sage
- 2 tbsp double cream (Elmlea)
- 200g pumpkin
Method
Chop the onions and garlic and toss on low heat with the salted butter, cut the broccoli in small pcs and toss for a few more minutes. Remove from heat and mix in the chopped sundried tomatoes,chopped cheddar and parsley. Use to stuff the chicken breasts. Caramelise the onion, oil and sugar together for 15 minutes before stirring in the tomato salsa. Heat through. Roast the pumpkin with some olive oil on a baking tray at 180`c until browned. Over cook the potatoes drain well from water and mix with the cream and chopped sage, season and serve.
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