2 boneless,skinless chicken breasts
3 sun dried tomatoes, chopped
2 heaped tbsp mascarpone
1 tsp chopped capers
sprig of fresh basil, torn
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.