• Olive oil, for brushing
• 4 skinless, boneless chicken breasts, about 500g (1lb 2oz) in total
• Salt and freshly ground black pepper
• 125g (41⁄2 oz) full-fat cream cheese
• 30g (1oz) sun-blushed tomatoes, chopped
• 1 garlic clove, peeled and crushed
• Grated zest of 1⁄2 lemon
• 25g (scant 1oz) fresh white breadcrumbs
• 25g (scant 1oz) Parmesan cheese, grated
• 2 tbsp snipped chives
• 1 red pepper, deseeded and cut into 8 wedges
- Preheat the oven to 200oC (fan 180°C/ 400°F/Gas 6). Oil the 30cm oven tray from my latest range and lay the chicken in the tin. Brush each chicken breast with a small amount of oil, then season.
- In a small bowl, mix the cream cheese with the sun-blushed tomatoes, garlic, lemon zest, and black pepper. Set aside.
- In another bowl, combine the breadcrumbs with the Parmesan and chives, then season well.
- Spread a quarter of the cream cheese mixture over the top of each chicken breast. Sprinkle the breadcrumb mixture on top of each and pat gently into the cream cheese.
- Scatter the pepper wedges around the chicken, brush them with oil, and season with black pepper.
- Bake for about 20-25 minutes or until the pepper wedges are charred around the edges, the chicken is cooked, and the topping golden.
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