Ingredients

• 1 boneless chicken breast
• skin on
• 50g/1¾oz Dolcelatte cheese
• small handful rocket
• chopped
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 tbsp olive oil
• 150g/5½oz Anya potatoes
• sliced thinly lengthways
• 1 sprig fresh rosemary
• leaves only
• 2 garlic cloves
• peeled
• chopped
• salt and freshly ground black pepper
• 100g/3½oz baby carrots
• 1 tbsp olive oil
• 1 tbsp runny honey

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the stuffed chicken
• slice a horizontal "pocket" into the chicken breast and stuff with the dolcelatte and rocket and season well with salt and freshly ground black pepper. Secure the opening with cocktail sticks.
• Drizzle the chicken with olive oil and a little more seasoning. Heat a griddle pan
• add the chicken and griddle skin-side down for 3-4 minutes or until crisp. Turn over
• transfer to a baking tray and cook in the oven for 10-12 minutes or until cooked through.
• For the sautéed potatoes
• heat the olive oil in a large frying pan
• add the potatoes and rosemary leaves and fry for four minutes. Add the garlic and cook for a further minute. Season with salt and freshly ground black pepper.
• For the glazed carrots
• place the carrots into boiling salted water for two minutes; drain and refresh in cold water. Heat the oil in a frying pan. Add the carrots and fry for 2-3 minutes. Drizzle with honey and cook for a further minute.
• To serve
• place the sautéed potatoes onto a serving plate
• top with the chicken and serve the carrots on the side.