Creamy Sun-Dried Tomato Stuffed Chicken With Basil Roasties

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and take your chicken out of the fridge, open the packet and let it air

Chop your potatoes (skins on) into bite-sized pieces

Add the chopped potatoes to a baking tray (or two!) with your dried basil, a drizzle of olive oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until golden and crisp – these are your basil roasties

While the potatoes are cooking, peel your garlic

Combine your sun-dried tomatoes and the peeled garlic in a food processor with your soft cheese, a generous pinch of salt and pepper and a drizzle of olive oil – this is your creamy sun-dried tomato filling

Tip: Don't have a food processor? Chop the sun-dried tomatoes and garlic finely and mix with the soft cheese

Use a sharp knife to cut a deep cross along the top of the chicken breast portion[s] (be careful not to cut all the way through!) to make a pocket

Fill the pocket with the creamy sun-dried tomato filling and press it down with the back of a spoon

Add your panko breadcrumbs to a plate with a pinch of salt and pepper – this is your crumb

Add a generous drizzle of olive oil to a separate plate

Coat the stuffed chicken breast[s] in the oil, then press them into the crumb firmly to evenly coat all over – this is your breaded chicken

Transfer the breaded chicken, filling-side up, to a baking paper-lined baking tray (or two!) and drizzle over a little olive oil

Put the tray[s] in oven for 20-22 min or until golden and cooked through (no pink meat!) – this is your creamy sun-dried tomato stuffed chicken

Chop your tomato[es] roughly

Wash your lettuce, then pat it dry with kitchen paper and shred roughly

Combine the shredded lettuce and chopped tomatoes in a bowl with a drizzle of olive oil and your red wine vinegar – this is your lettuce & tomato salad