Olive-Stuffed Chicken Breast with Cantadou

Serves 10

METHOD:

• Make a small cut in each chicken breast.
• Mix Cantadou with the chopped olives. 
• tuff the chicken breast with cream cheese. Season with salt and pepper.
• Cook at medium heat in a little olive oil.
• Cut the chicken down the middle.

Goes well with tempura vegetables (vegetables mixed with tempura flour and then fried) and tomato salsa.

INGREDIENTS:

• 10 pieces chicken breast
• 250 g plain Cantadou
• 250 g chopped black olives
• Olive oil
• Salt and black pepper