date:May 21, 2014
Ingredients
2 teaspoons chopped thyme
2 garlic cloves, chopped
100g Taleggio (see notes), rind removed, chopped
1/4 cup chopped flat-leaf parsley leaves
4 x 180g chicken breast fillets
3/4 cup (50g) fresh breadcrumbs
1/4 cup (20g) grated parmesan
1 egg, lightly beaten
30g butter, melted
1/3 cup (80ml) olive oil
250g vine-ripened cherry tomatoes
Method
1. Preheat oven to 180C. Combine thyme, garlic, Taleggio and 1 tablespoon parsley, and season. Cut a deep pocket lengthways in the thickes