Turn the oven to 200˚C (180˚C for fan ovens) or Gas Mark 6.
Creamy Pepper Stuffed Vegan Chicken-Style Breasts
Looking for something special to cook this weekend? These Creamy Pepper Stuffed Chicken-Style Breasts look really impressive but are actually really simple to knock together.
Prepare them in advance and throw them in the oven 15 mins before you want them! Filled with creamy vegan cheese alternative and ready-roasted red peppers with fresh basil and brushed with olive oil and Italian herbs... hungry yet? We are!
Using a sharp knife gently cut into the side of each chicken-style breast to make a deep pocket. Mix the chopped peppers with the soft cheese, half the basil leaves and add a good pinch of black pepper. Using a teaspoon push the filling into the breasts. If you have a metal or wooden skewer you can keep the filling in by using the skewers to re-close the pocket.
Brush the oil over the chicken-style breasts and sprinkle over the Italian seasoning until well coated.
Transfer the breasts onto a roasting tray and put the vine tomatoes next to them. Roast for 15-18 minutes until hot throughout.
Serve the chicken-style breasts with the roasted tomatoes, steamed veg and scattered with the rest of the basil leaves. Tuck in!