Stuffed chicken breasts coated in breadcrumbs

This is based on another recipe from Tana Ramsay's 'Homemade' book. It must be a good book as I'm starting to work my way through the recipes! Her recipe, however, uses mozzarella but as I forgot to buy any I used mascarpone. She also states to use fresh tomatoes but I had some sun-dried tomatoes in the fridge so used these. I liked it this way, but will try it with mozzarella next time to compare.

Ingredients

Olive oil

2 boneless,skinless chicken breasts

3 sun dried tomatoes, chopped

2 heaped tbsp mascarpone

1 tsp chopped capers

sprig of fresh basil, torn

1 egg

75g dried breadcrumbs

salt and pepper

Preheat the oven to 190'C/Gas 5. Lightly grease an oven tray.
Place the tomatoes, mascarpone (or mozzarella), capers and basil into a bowl. Drizzle with olive oil and season to taste. Stir to combine.
Slit the chicken breast horizontally to make a pocket, being careful not to go all the way through.

Fill each chicken breast with the mixture, close the pocket and secure with a cocktail stick.

Beat the egg in a large shallow bowl. Tip the breadcumbs onto a large plate. Coat each chicken breast in the egg, then turn them in the breadcrumbs. At this stage you can, if you have time, leave it in the fridge for a few hours and cook it later in the evening.

Place the chicken breasts on an oven tray and drizzle with olive oil.

Cook for 25 minutes, turning over halfway through cooking. Ensure the chicken is cooked through. Remove the cocktail sticks before serving (as I forgot to do for the photo below!)