Vernon and Victoria came over for dinner tonight.
Apricot nectar, ice blocks, vanilla ice cream and milk.
He also had an ice chocolate.
SUNDRIED TOMATO & CHEESE STUFFED CHICKEN BREAST WITH SEEDED MUSTARD & THYME CRUST
- Trim excess fat from chicken breast. Make a slit lengthwise (being careful not to cut all the way through) to create a pocket.
- Stuff the pocket with the cheese and sundried tomato. Fold the top of the breast over to seal the pocket.
- Combine seeded mustard, thyme, olive oil and seasoning in a bowl. Spoon over the top of the breast.
- Bake in 180C oven for about forty minutes.
I also poured a bit of Vegeta stock into the tray halfway through cooking. I rarely eat chicken breast because I find it can be very dry. I served the meal with roasted potatoes and carrots in butter and the pan juices from the chicken.