Chicken Breasts with Capsicum

4 boneless chicken breasts, skin on
100g sour cream - light or 2% fat
1 spring onion, finely chopped
2 red peppers
Pre-mixed seasoning - I used Tuscan herb seasoning
4 tomatoes
4 small sprigs mint and basil

Mix together the sour cream, chopped spring onion and two tablespoons chopped red pepper. Lift the skin from the chicken breast to form a pocket and spoon in a quarter of the sour cream mix.

Place the chicken breasts in a shallow ovenproof dish.

Remove the cores from the tomatoes and push a sprig of basil and mint into each. Place in the dish with the chicken and cut the remaining red peppers into thick strips.

Pre-heat the oven to 180C and bake for 30 minutes or until the chicken is cooked.