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| 1 skinless chicken breast, stuffed with smetana, onions, garlic and black olives and a mozzarella-style cheese (with sun-dried tomatoes and black olives) |
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| Baked slowly at 150C for 2 hours, to cook through but keep it moist |
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| Finished with a Teriyaki glaze, served with fried-up 'roasties' a baked tomato, and peas! |
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