Chicken breasts rolled in houmous and goats’ cheese, covered in sourdough breadcrumbs.
4 x Chicken Breasts
150g Classic Houmous
100g drained Sundried Tomatoes
1 x 150g log Garlic and Herb Goats’ Cheese
60g Sourdough Bread Slices
40g Plain Flour
80ml Olive Oil
Pre-heat the oven to 200°C/Gas Mark 6.
Make breadcrumbs from the sourdough using a food processor.
Chop the sundried tomatoes.
Put the chicken breasts under some greaseproof paper and, using a rolling pin, bash them a bit to flatten.
Divide the tomatoes and the goats’ cheese between them, putting them in the middle of the breasts.
Roll over the chicken to make a crescent shape, encasing the tomotoes and goat's cheese. Sprinkle the flour over the breasts, patting it into the chicken with your fingers.
Then, spread the houmous over the top of each breast and sprinkle the breadcrumbs over the houmous. Use your fingers, lightly push the breadcrumbs into the houmous.
Using a fish slice, carefully transfer to a greased baking sheet. Drizzle over the olive oil and bake for 30 minutes.