Sun Dried Tomato Stuffed Chicken

Preheat your oven to 400°F, Gas Mark 6 (200°C.)

Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.

Season the chicken breasts with salt, pepper and dried oregano.

Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.

Stuff to the brim with the fillings

Use a few cocktail sticks to hold the chicken together and place on a baking tray.

Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.

Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.

Remove the cocktail sticks.

Enjoy!