Jamie Oliver made a dish he called 'Cyprus Chicken' on his 30 Minute Meals  series. As the name of the series suggests he made Cyprus chicken, a tossed cabbage, coriander and chilli salad and mini pittas in under 30 minutes. For the chicken he stuffed chicken breasts with a yummy combination of feta cheese (?), sundried tomatoes and parsley/basil leaves. Those with a sharp foodie eye however would say 'Hang on Mr Jamie, Feta comes from Greece!' and certainly feta cheese is indeed a specialty of Greece, whereas the Cypriot specialty cheese is Halloumi. 

Ok, well its easy to confuse Greece with Cyprus because of some historical connections but they're different countries. So..here's a recipe for the Cypriot version. I wouldn't say this is a traditional recipe by any means but it has the flavours of Cyprus rolled into a delicious yummy breast of a local bird

Ingredients (serves 4)

Preparation

Add most of the oil to a non-stick frying pan and set on low heat to warm up.

Wash the basil and parsley leaves and chop coarsely. Wash the lemon and grate some of the zest onto the leaves. Add salt and pepper and a dazzle of olive oil, a squeeze of lemon and chop a little more to mix the ingredients.

On the under side of the chicken breast (the side that was attached to the breast bones of the chicken) unfold the flap of flesh of the thin side of the breast and slice into the think part of the flesh with a sharp knife to create a pocket for the stuffing.

Into this pocket insert a layer of the chopped leaves, a layer of halloumi cheese and a layer of sun-dried tomatoes. Roll the breast to close the pocket and add to the frying pan with the side of the breast containing the pocket facing the heat (his will seal it) and season the other with a dazzle of olive oil and pepper. Do this for both breasts and fry for 10-12 minutes on one side until brown.

Turn the breasts over. Add a layer of grease-proof paper on top of the chicken breasts to just covers the width of the pan and on top of this place a heavy plate to press the paper down onto the chicken - keeping the chicken breasts rolled up and preserving the moisture. 

Cook for a further 15-18 minutes.    Test if the chicken is ready by cutting a slice making sure it is not pink inside.