This is a easy dish to make, I used tinfoil to wrap the breasts to keep them together and then used the drippings as the dipping sauce for each plate.

I used homemade cheese which means that it was fresh white farmers cheese but I think Mozza would just fine as a replacement.

Ideally you are going to head out to your garden and harvest fresh green onions, garlic chives, two small hot peppers still in the green stage, a mix of herbs, your choice for flavours you liked..  Clean them and chop them up.. mix with the chopped or grated cheese, add a little salt and pepper.

Take a piece of tinfoil and place your chicken breast on it.

Slice your chicken breast to butterfly them open (this means they open up fully but are still connected as a single piece of meat.. if the top area is a little to thick.. give it a few whacks with either a meat tenderizer or the flat of a rolling pin to thin it down a touch. Then cover with a nice layer of your herbed cheese blend.. once fully covered.. press it down into the meat a touch and then carefully flip the top over..   stuff any bits that get out as much as possible back in.

Wrap up with the top being above the stuffed chicken breast, place in a tray with edges and back approx. 35 to 40 min at 375 pre-heated oven.. the packages can leak a touch so do not just place on their own in the oven.

Remove from oven and let sit for a min or two before serving up.. put the drippings into little bowls from each package as the dipping sauce.

This was served with a lovely mushroom/daylily flower/green onion rice blend..