Pre-heat oven to 175°C fan.
Squeeze juice from lemon into a dish. Add a splash of olive oil and mix well. Slice remaining lemon and form a bed in a roasting dish. Slice sundried tomatoes into strips.
Make 1cm deep incisions in chicken breast 2cm apart along length of breast. Place chicken in dish with olive oil and lemon juice, toss well so thoroughly coated. You can leave to marinate if desired.
Remove chicken from dish, stuff sundried tomatoes into the incisions in the chicken. Season with salt and pepper. Place in roasting dish on top of sliced lemon and cover with foil.
Cook for 30-45 minutes (depending on size).
10-15 minutes before end of cooking remove foil, sprinkle with half of lemon thyme and place discs of goats cheese on chicken to melt. Serve with remainder of lemon thyme with, in this case, sweet potato chips and a seasonal baby leaf salad.
Microwave lemon for 5-10 seconds before squeezing - it gives more juice.
My wife likes this served with sweet potato chips and a seasonal baby leaf salad with cucumber, tomatoes, coleslaw, crumbled feta and a balsamic dressing. Delicious!
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