1

Combine the cheese, olive and basil in a small bowl.

2

Heat 1 teaspoon of oil in a large non-stick frying pan over medium heat. Cook the garlic, stirring occasionally, for 8 minutes or until golden and crisp. Transfer to a plate.

3

Meanwhile, use a sharp knife to cut the chicken breasts in half horizontally. Use a rolling pin to flatten each piece of chicken slightly. Spread the cheese mixture over two chicken pieces andcover with remaining chicken pieces. Season with freshly ground black pepper.

4

Heat the remaining oil in the pan over medium-high heat. Cook the chicken for 4-5 minutes each side or until browned and cooked through. Transfer chicken to a plate and cover to keep warm.

5

Return the garlic to the pan with the wine and chicken stock. Bring to the boil. Boil for 4 minutes or until reduced by two-thirds. Slice the chicken to serve and drizzle with the garlic sauce.