Ingredients

• 1 chicken thigh
• bone removed
• 50g/2oz cambozola cheese
• 2 slices Parma ham
• ½ sweet potato
• peeled and cubed
• 300ml/10fl oz boiling water
• 25g/1oz butter
• 50ml/2fl oz double cream
• Salt and freshly ground black pepper
• 1 tbsp fresh chopped parsley
• 2 tbsp olive oil
• ½ onion
• sliced
• 150g/6oz broccoli
• sliced
• ½ tsp chilli flakes

Directions

• Preheat the oven to 200C/390F/Gas 6.
• For the stuffed chicken
• place the chicken on a board and flatten out. Place the cheese in the centre of the chicken and wrap the chicken around it. Wrap the Parma ham wrap around the chicken to make a parcel.
• Heat a non-stick pan and fry the chicken until golden. Place into the preheated oven and cook for 12 minutes.
• For the sweet potato mash
• boil the sweet potato in the water for 8 minutes
• or until tender. Drain and mash then add the butter
• cream
• seasoning and chopped parsley.
• For the stir fried broccoli
• heat a wok and add the oil. Add the onions and cook for four minutes.
• Add the broccoli and chilli and cook for a further five minutes.
• To serve
• place the mash on the middle of the plate and top with the chicken. Serve the broccoli on the side.