July 28, 2008 - 13:09 BST hellomagazine.com Ingredients (Serves 2) 2 skinless chicken breasts 2 vine tomatoes, sliced 75g/3oz reduced-fat mozzarella cheese, sliced A handful of GALLERY Ingredients (Serves 2)2 skinless chicken breasts 2 vine tomatoes, sliced 75g/3oz reduced-fat mozzarella cheese, sliced A handful of fresh basil leaves, torn 1 tbsp olive oil 2 Nestlé Shredded Wheat, crushed 25g/1oz wholemeal breadcrumbs Freshly ground black pepper 2 eggs, beaten Green salad and 2 tbsp fat-free French dressing to serve Slit each of the chicken breasts horizontally to make a pocket. Place the tomatoes, mozzarella and basil in a bowl and drizzle over the olive oil. Fill the chicken breasts with the tomato mixture and hold each together with a cocktail stick. Mix the crushed Shredded Wheat with the breadcrumbs, season and tip onto a flat tray. Coat the chicken breasts well with the beaten egg, then with the breadcrumb mix, making sure you cover both sides. If you have time, leave the fillets in the fridge for 5 minutes before cooking, as this helps the breadcrumbs to stick. Around 15 minutes before cooking, preheat the oven to 190°C, 375°F, Gas 5. Bake the chicken breasts on a lightly greased baking tray for 20 minutes until golden brown, turning them over halfway through. Toss the salad in the French dressing and serve alongside the stuffed chicken breasts.Tana’s tip: For a guaranteed hit with kids, use the breadcrumb and Shredded Wheat mix to make healthier fish fingers or chicken goujons.