Chicken stuffed with cheese

INGREDIENTS

2 medium chicken breasts
2 balls of Mozzarella
2 medium tomatoes
Fresh basil
Salt and pepper
1 tin of chopped tomatoes
1 onion, finely chopped
2 cloves garlic, finely chopped
½ pinch of ground fennel
½ pinch of thyme
½ tsp sugar
Olive oil

METHOD

The tomato sauce
Heat a shallow frying pan for 2 mins
Add 2 Tbsp of olive oil
Add the onion and fry on a medium heat until golden and soft (5 mins)
Add the garlic and fry for a further minute
Add the tin of tomatoes
Fill the tin with water and add to the pan¬
Add the thyme and fennel
Add a few basil leaves
Season lightly
Cook covered on a low to medium heat for 20 mins
Check the taste and add a pinch of sugar if too tangy
Whizz until the pieces of tomato are mixed but not too smooth

The chicken

Lay the chicken breasts on a lightly oiled oven tray
Make 4 deep slits in each
Cut each tomato and Mozzarella ball into four
Place a slice of tomato, Mozzarella and a basil leaf in each slit
Season and drizzle lightly with olive oil
Bake in a hot oven (220°C) for 20 mins
Serve with a ladleful of tomato sauce.