Willie: "This is a great summer buffet dish. You can serve it hot, but if there are any latecomers, it's just as good cold."
1. Create a pocket for the stuffing by sliding your finger between the chicken skin and the breast. Set the chicken aside.
2. Heat 1 tablespoon of the oil in a frying pan and add the onion, pepper and chilli flakes. Fry until soft. Stir in the olives and cacao. Season with salt and black pepper, then tip into a food processor and blitz until smooth. Divide the mixture between the chicken breasts, carefully pushing it into the pockets created. Scatter over the oregano leaves and drizzle with a little extra olive oil.
Before you start cooking, make sure no stuffing paste is exposed on the chicken breasts as it will burn. If any has seeped out, push it back under the skin.
3. Heat a large frying pan with the remaining oil over a medium heat. Place the stuffed chicken breasts in the pan, skin-side down. Fry for 25 - 30 minutes or until the skin is crisp and the breasts are cooked, turning once.
Taken from Willie's Chocolate Factory Cookbook © Willie Harcourt-Cooze. Photography Copyright © Cristian Barnett
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