Chicken breast with olive, sage and walnuts

This dish is quick to whip up after a long day at work, and tastes amazing, I love the combination of flavours, from the salty olives to the sweetness of the sun-dried tomatoes. Feel free to use different nuts, such as hazelnuts, in the stuffing, which works equally well with fish as with chicken. If you have any of the stuffing mixture left over, it will keep for up to one week when kept in the fridge.

Serves 4

Ingredients

• 4 boneless and skinless chicken breasts
• 100g black Kalamata pitted olives
• 1 garlic clove, crushed
• Handful of fresh sage leaves
• 75g walnuts or pecans
• 1 tbsp Lucy Bee coconut oil, plus a little extra, melted, to drizzle
• 70g sun-dried tomatoes

For the topping

• 2 slices of gluten-free bread
• Handful of parsley leaves
• 20g Parmesan

Method

1. Preheat the oven to 180°C/350°F/gas mark 4. Line a baking tray with baking parchment.

2. Cut a slit along the side of each chicken breast to form a pocket. Blitz the remaining ingredients together in a food processor, then stuff into the chicken pockets and transfer to the lined tray.

3. To make the topping, blitz the ingredients together in a food processor. Sprinkle over the chicken breasts, drizzle with a little melted coconut oil, then cook in the oven for 20-25 minutes, until cooked through (see below).

4. Serve with Roasted Sweet Potato Wedges and seasonal vegetables.

Tips and notes

One of my most used kitchen gadgets is a good meat thermometer, which means you can wave good-bye to dry, over-cooked chicken. It also works a treat if you worry about under-cooking, too. Chicken is cooked when the centre of the thickest piece reaches 74°C/165°F. It is best to cook meat from room temperature rather than straight from the fridge, but don’t let it sit out for too long, 15-20 minutes will do.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.