Ingredients
4 chicken breasts
1 cup leeks, chopped
1 cup tomatoes, diced
1 cup cheese, shredded
2 tablespoons olive oil
1 teaspoon garlic, minced
Salt and pepper to taste
1 teaspoon dried oregano
Toothpicks
Method
1. Preheat the oven to 190°C (375°F).
2. In a skillet, heat olive oil over medium heat. Sauté garlic and leeks until soft. Add diced tomatoes and cook for 2 more minutes.
3. Mix in shredded cheese and oregano. Season with salt and pepper. Stir until combined.
4. Place chicken breasts on a cutting board. Cut a pocket into each breast and fill with the leek mixture. Secure pockets with toothpicks.
5. Bake in the oven for 25 to 30 minutes, or until chicken is fully cooked.
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