Feta Chicken With Tapenade & Rocket

Boil a kettle 

Place your hand flat onto the chicken breast[s] and slice in half as if you were cutting a burger bun, but don't cut all the way through (think of the piece as an open book)

Lay a sheet of cling film or greaseproof paper over the opened chicken breast[s] and bash the chicken with a rolling pin to an even thickness throughout 

Crumble up the feta

Arrange the crumbled feta over one side of the open chicken breast[s] and fold the other side over as though you're closing the book

Secure the chicken breast[s] together by threading the skewer[s] through the opening (think sewing!)

Heat a wide-based pan (preferably non-stick) with a lid with a drizzle of vegetable oil over a high heat

Add the chicken breast[s] and cook for 1-2 min on each side or until browned 

Add 150ml [300ml] water to the pan

Cover with a lid and cook for 12-16 min or until the chicken is cooked and the juices run clear

Once cooked, transfer to a chopping board to rest

Meanwhile, chop the potatoes (skins on) into bite-sized pieces

Add the potatoes to a pot with a generous pinch of salt

Cover the potatoes with boiled water and cook over a medium heat for 10-15 min or until tender 

Once cooked, drain and leave to steam dry

Meanwhile, chop the olives finely

Peel and finely chop (or grate) the garlic 

Add the chopped olives, chopped garlic, dried oregano and 2 tbsp [4 tbsp] olive oil to a pestle and mortar

Grind to a coarse paste - this is your tapenade 

Trim and finely slice the spring onion[s] 

Carefully slice the rested chicken 

Return the pot to a high heat with a large knob of butter and a drizzle of olive oil 

Once the butter has melted, add the potatoes, spring onion and a generous pinch of both salt and pepper

Lightly crush the potatoes with a masher and set them aside

Wash, dry, then dress the rocket leaves with a splash of olive oil