Ingredients

• 2 boneless
• skinless chicken breasts
• 1 rosemary-coated soft goats' cheese
• salt and freshly ground black pepper
• 3 tbsp olive oil
• 1 crotin goats' cheese (a small semi-firm disc of goats' cheese)
• sliced
• 1 red pepper
• quartered
• 1 courgette
• cut into thin strips
• 1 aubergine
• cut into 5mm/¼in thick rounds
• 200g/7oz baby new potatoes
• boiled
• cut in half

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Use a sharp knife to cut a pocket into the side of each chicken breast.
• Slice the soft goat's cheese and press into the pocket in the chicken breasts. Season the breast with salt and freshly ground black pepper.
• Heat one tablespoon of the olive oil in an ovenproof frying pan over a medium heat. When the oil is hot
• add the chicken breasts
• presentation-side down and fry until golden-brown. Turn the breasts and cook for a further two minutes on the other side
• then transfer the pan to the oven and roast for 15 minutes.
• Remove the pan from the oven and top with the remaining goats' cheese and return to the oven to cook for a further five minutes
• until the chicken is completely cooked through and the cheese has melted.
• Meanwhile
• heat a griddle pan until smoking.
• Place the red pepper
• courgette and the aubergine slices into a bowl with the remaining two tablespoons of olive oil and season with salt and freshly ground black pepper. Place the vegetables onto the griddle pan and cook for five minutes
• or until tender
• turning once.
• To serve
• place the chicken breasts onto two plates with a pile of chargrilled vegetables and some cooked potatoes alongside each.