- 1 chicken breast
- 30g/1oz Emmental cheese, grated
- sprig fresh thyme
- salt and freshly ground black pepper
- 1 garlic clove, crushed
- 1 tbsp olive oil
- 1 tbsp olive oil
- small bunch fresh basil leaves
- ½ avocado, peeled and stone removed
- ½ red chilli, seeds removed, finely chopped
- 1 lime, juice only
- Preheat the oven to 200C/400F/Gas 6.
- Using a sharp knife, cut a pocket lengthways into the thickest part of the breast. Stuff the pocket with the cheese and fresh thyme and season the breast with salt and freshly ground black pepper.
- Heat the olive oil in an ovenproof frying pan over a medium heat and add the crushed garlic. Fry for one minute then add the chicken breast and fry until golden-brown. Turn the breast over and transfer to the oven to roast for 10-12 minutes, or until cooked through.
- For the basil oil, place the olive oil and fresh basil leaves into a food processor and blend until smooth.
- For the salsa, finely chop the avocado into small cubes and place into a bowl. Sprinkle over the chopped chilli and squeeze over the lime juice.
- To serve, place the chicken onto a warmed plate. Add a spoonful of the salsa and drizzle the fresh basil oil around the edge of the plate.