Ingredients

• ½ chicken breast
• 85g/3oz goats' cheese
• 1 handful fresh basil leaves
• salt and freshly ground black pepper
• 25g/1oz butter
• 4 tbsp olive oil
• ½ sweet potato
• chopped
• 3 garlic cloves
• squashed
• ¼ onion
• sliced
• ½ lemon
• juice only
• 3 tbsp balsamic vinegar

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the chicken
• slice the fillet in half horizontally (don't slice it all the way through) and open up like a book. Place the chicken between two sheets of cling film and
• with a meat mallet or rolling pin
• bash out the fillet to flatten. Crumble over the cheese
• lay over the basil leaves and season well with salt and freshly ground black pepper. Roll the chicken up tightly to seal the filling well.
• Melt the butter in an ovenproof frying pan until frothing and fry the chicken for 3-4 minutes on all sides
• or until golden-brown all over. Transfer to the oven for 8-10 minutes
• or until cooked through.
• For the sweet potato
• broccoli and vinaigrette
• heat half of the olive oil in an ovenproof frying pan and fry the sweet potato along with the garlic and onion for 3-4 minutes
• or until browned all over. Transfer to the oven to roast for 6-8 minutes
• or until the sweet potato is golden-brown and tender.
• Steam the broccoli for 5-7 minutes
• or until tender
• then stir into the pan with the sweet potato.
• Whisk together the remaining oil
• lemon juice and balsamic vinegar in a bowl and drizzle over the sweet potato and broccoli.
• To serve
• spoon the dressed vegetables onto a serving plate. Slice the chicken and lay over the vegetables.