Stuffed chicken breast with cream cheese, basil and peppers

Preheat the oven to 200°C, gas mark 6. Place the chicken on a chopping board and make an incision along the sides to create a pocket in each breast. Avoid cutting right through the chicken. Place the soft cheese, peppers and basil in a bowl and mix thoroughly. Divide the cheese mixture between the chicken breasts, spooning a little into each pocket. Wrap each chicken breast in a piece of kitchen foil to create a parcel, then place on a baking tray and cook for 20–25 minutes, or until the chicken is thoroughly cooked and the juices run clear. If you prefer your chicken with a little colour, turn the oven up to 220°C, gas mark 7, then remove the chicken from the oven, unwrap each parcel and, keeping the chicken in its foil, return to the oven for no more than 5 minutes until golden brown. Season with cracked black pepper and serve alongside a salad.