Ingredients:

2 tbsp sun-dried tomatoes roughly chopped
2 tbsp chopped, pitted Kalamata olives
1 chopped artichoke heart
1 tbsp Fetta cheese
Bush Tomato, Garlic and Chilli infused Macadamia oil
4 Chicken Breast fillets (skinless)
2 tbsp Bush Tomato, Native Basil and Chilli Dukkah
1 cup of bread crumbs
2 eggs, well beaten
2 tbsp milk


Method

Place sun-dried tomatoes, olives and artichoke into a mortar and pound until ingredients form a coarse paste.

Crumble the fetta cheese into the mix and combine. Cut a pocket into the side of each chicken breast and fill with the mixture. Mix eggs and milk together and pour into a shallow bowl.

In a separate bowl, mix breadcrumbs and the dukkah.Carefully place the chicken breast into the egg mix and then into the breadcrumbs, place in the refrigerator and leave for an hour.

Repeat the process, dipping into the egg mix and the breadcrumbs again before placing the chicken back into the refrigerator.

Heat the oil in a heavy bottomed frying pan and place the chicken breasts into the pan, lightly browning on all sides.

Remove from the pan and place in a roasting pan. Cook for a further ten minutes in a moderate oven before serving with a simple green salad