Chilli Chicken Breasts

Chicken (4 breasts)
Green Chilli (2 chopped)
Cheese (300g Monterey Jack)

Cut a pocket in each breast.
Place a quarter of the cheese & chilli inside each breast.

Fresh bread crumbs (40g)
Parmesan Cheese (40g grated)
Cayenne pepper (1½ tsp)
Black pepper (½ tsp ground)
Salt (½ tsp)

Place in bowl and stir well.

Butter (80g melted)

Dip the breasts into the butter.
Coat with the spiced breadcrumb mixture.
Place breasts in roasting dish.
Drizzle over remaining butter.
Refrigerate for 4 or more hours.

Oven

Pre-heat to 200°C.
Roast for 30 minutes.

Olive oil (4 tbp)

Place in pan on medium heat.

Onions (1 medium finely chopped)
Birds-eye chillis (2 chopped)

Add to pan.
Sauté until softened.

Tomatoes (400g peeled and chopped)
Cumin seed (½ tsp ground)
Black pepper (1 tsp ground)
Salt (½ tsp)

Add and stir.
Simmer gently until chicken is ready.