Blue cheese rosemary stuffed chicken
1 tsp finely chopped rosemary
4 chicken breasts with skin on
salt and pepper
1 tbsp olive oil
Mash cheese with rosemary and add a little black pepper.
Loosen skin on each chicken breast and push a quarter of the cheese under it, pressing skin down to spread mixture out. Chill until needed.
Preheat oven to 200C and cook for approx 20 mins.
Serve with tomato salad tossed with garlic and thyme vinaigrette.