Serves 4 (and only 5g carb per serving)
1 garlic clove, crushed
½ tsp dried mixed herbs
200g tub full-fat soft cheese
4 plump boneless, skinless chicken breasts
4 ripe tomatoes, sliced
olive oil, for drizzling
2) Stuff each breast with a quarter of the cheese mix, then press to close. Lift onto a greased baking tray. Season the top of the chicken, then overlap tomato slices over the top of each piece of chicken. Season, then scatter with the remaining herbs. Drizzle with olive oil.
3) Roast for 20 minutes until the chicken is golden around the edges and the tomatoes look a little shrivelled. This could be served with a lovely green salad, or if you’d prefer, how about some fine whole green beans ? The choice is yours.