125g (4 ½oz) ball of mozzarella, torn into small pieces
4 tbsp basil pesto
4 skinless, boneless chicken breast fillets
8 cherry tomatoes, halved
8 smoked streaky bacon rashers, rinds removed
Sea salt and freshly ground black pepper
Steamed French green beans, to serve
450g (1lb) Rooster potatoes, scrubbed
225g (8oz) sweet potatoes, scrubbed
3 garlic cloves, lightly crushed (skin still on)
1 fresh rosemary sprig, broken into tiny sprigs
Sea salt flakes
2 tbsp olive oil
I always make my own pesto, which literally takes minutes, with basil, toasted pine nuts, garlic, Parmesan and olive oil, or buy a good-quality one. These ultra-trendy potato slices not only go well with these pesto-stuffed chicken breasts, but are great as a side dish for a barbecue. They can be made in large quantities in trays and simply reheated as necessary.
Preheat the oven to 200°C (400°F/gas mark 6).
Mix together the mozzarella and pesto. Cut a slit into the side of each chicken breast and then stuff with the pesto-covered cheese. Place 2 halved cherry tomatoes in each breast. Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken together. Season with salt and pepper.
To make the rustic mixed potatoes, cut the potatoes and sweet potatoes into 5mm (¼in) slices – a Japanese mandolin is perfect for doing this – and arrange in a single layer on a large roasting tray lined with parchment paper. Add the garlic and rosemary and season with salt. Drizzle over the oil and toss until evenly coated.
To serve, arrange the pesto-stuffed chicken breasts on warmed serving plates with steamed French green beans and the rustic mixed potatoes.