The Long awaited stuffed Chicken Breast recipe

Sorry this has taken so long, but i've been really busy with castings and wine tastings :) Damn its tough being me! So without further ado here is the recipe for my Blue Rock Chicken. Cheers! Tha Markster! Boom!

Ingredients
serves 4 
Preperation time: 30 mins

4 large chicken breasts 
1 tin whole peeled tomatoes
8 marinated sun-dried tomatoes
1 small pack seedless raisins

1 block Blue Rock cheese (can substitute with any creamy blue) 
a few sprigs italian parsley
bottle of reasonable red wine

optional sprinkle of slivered almonds

Instructions
Set oven to 200 degrees Celsius

Pour yourself a glass of red, and get ready for a whirlwind of fun!

With hands crush the tomatoes into a pulp.
Add a dash of red wine, a tablespoon of sugar, and season to taste
put aside



make an incision in the side of each breast with surgeons hands.
You now have a pocket which you can stuff your delectable ingredients.
Stuff the sundried tomatoes, blue rock cheese and the raisens into the gaping crevasse...I mean pocket :)




Lay the tender breasts (mmmm...) into an ovenproof dish and pour your tomato over them.
Sprinkle a dash of organic salt and garnish with the parsley
Cover with tinfoil and bake for 25 to 30 minutes.




Voila, you now have the tastiest breasts in town...my breasts!



Damn that looks tit!