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| Bread and crackers for stuffing |
To make the stuffing use a variety of bread and crackers. Break the bread into pieces and crush the crackers.
Add chopped onions, garlic, parsley, basil (or your favourite herbs) and pepper.
Add hot water and olive oil and stir so that the bread softens.
Cut slits into the chicken breast and stuff with the bread mixture. Cover the chicken with any remaining mixture. Cover with grease proof paper and wrap in foil.
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| Break up bread and crackers, add herbs and onion |
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| Add hot water to the bread |
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| Slit the chicken breast |
Slice courgettes. Bake in the oven in a dish filled with water, some olive oil, parsley and garlic.
I sauteed some aubergine and served it along with roast potatoes, courgettes and the chicken. I kept the skin on some of the potatoes and par boiled them before roasting them in the oven.
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| Stuff the chicken and cover it with the remaining mixture |
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| Add parsley, garlic, water and oil |
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| Chicken breast and Roast potatoes |
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