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Step 1

SERVES 4

Step 2

PREP TIME 20 minutes

Step 3

COOK TIME 25-30 minutes

Step 4

1. You will need a wide-based, shallow ovenproof dish that is large enough to hold all four chicken breasts. Preheat the oven to 200C/180C fan/gas 6.

Step 5

2. Mix the passata with the Worcestershire sauce, season with salt and pepper and pour into the base of the dish.

Step 6

3. Mix the cream cheese, mozzarella, basil and tomatoes in a small bowl and season.

Step 7

4. Cut a slit three-quarters of the way through each chicken breast to make a pocket. Divide the cheese mixture between the chicken breasts, pushing it into each pocket. Press any remaining mixture on top of the breasts and then season.

Step 8

5. Place the chicken in the dish on top of the passata mixture and sprinkle with the Parmesan. Bake in the oven for 25-30 minutes, until the chicken is cooked through, with no traces of pink, and the tomato sauce is bubbling.

Step 9

6. Serve with a fresh green salad or steamed green beans.

Step 10

The dish can be assembled up to 4 hours ahead and kept, covered, in the fridge.

Step 11

FREEZE

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