Ingredients

• 1 chicken breast
• 25g/1oz Brie
• sliced
• 4 fresh basil leaves
• sea salt and freshly ground black pepper
• 1 tsp olive oil
• ½ cooked sweet potato
• boiled until cooked through
• 1 tbsp olive oil
• 15g/½oz butter
• 25g/1oz unsalted cashew nuts
• chopped
• 50g/2oz mangetout
• blanched
• 1 tsp olive oil
• few fresh basil leaves

Directions

• Preheat the oven to 220C/425F/Gas 7.
• For the chicken
• cut a pocket down the side of the beast using a sharp knife and stuff with the Brie and basil
• then season
• with sea salt and freshly ground black pepper.
• Heat the oil in an ovenproof frying pan over a high heat. Place the chicken breast in the pan and cook for two minutes
• on each side
• until golden brown.
• Place the frying pan into the oven and roast for 15-20 minutes
• or until completely cooked through.
• For the sweet potato
• place the cooked potato
• oil and butter into a bowl and mash
• then fold in the cashew nuts.
• To serve
• toss the mangetout with the oil in a bowl and place on a serving plate. Place the chicken breast and mashed potato onto the plate. Garnish with a few basil leaves.