Ingredients
For the stuffed chicken
1 boneless chicken breast, skin on
50g/1¾oz Dolcelatte cheese
small handful rocket, chopped
salt and freshly ground black pepper
1 tbsp olive oil
For the sautéed potatoes
1 tbsp olive oil
150g/5½oz Anya potatoes, sliced thinly lengthways
1 sprig fresh rosemary, leaves only
2 garlic cloves, peeled, chopped
salt and freshly ground black pepper
For the glazed carrots
100g/3½oz baby carrots
1 tbsp olive oil
1 tbsp runny honey
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the stuffed chicken, slice a horizontal "pocket" into the chicken breast and stuff with the dolcelatte and rocket and season well with salt and freshly ground black pepper. Secure the opening with cocktail sticks.
3. Drizzle the chicken with olive oil and a little more seasoning. Heat a griddle pan, add the chicken and griddle skin-side down for 3-4 minutes or until crisp. Turn over, transfer to a baking tray and cook in the oven for 10-12 minutes or until cooked through.
4. For the sautéed potatoes, heat the olive oil in a large frying pan, add the potatoes and rosemary leaves and fry for four minutes. Add the garlic and cook for a further minute. Season with salt and freshly ground black pepper.
5. For the glazed carrots, place the carrots into boiling salted water for two minutes; drain and refresh in cold water. Heat the oil in a frying pan. Add the carrots and fry for 2-3 minutes. Drizzle with honey and cook for a further minute.
6. To serve, place the sautéed potatoes onto a serving plate, top with the chicken and serve the carrots on the side.
