Neven Maguire's Pesto-Stuffed Chicken Breasts with Rustic Mixed Potatoes

INGREDIENTS

• 125g Simply Better Italian Mozzarella Di Bufala Campana, torn into small pieces
• 4 Tbsp Simply Better Italian Made Basil Pesto with PDO Genovese Basil
• 4 Simply Better Fresh Irish Corn Fed Chicken Breast Fillets
• 8 Simply Better Italian Sun Dried Tomatoes, roughly chopped
• 1 Pack of Simply Better Italian Prosciutto Di Parma
• Sea Salt
• Freshly Ground Black Pepper
• French Green Beans, to serve

For the Rustic Mixed Potatoes:

• 450g Rooster Potatoes, scrubbed
• 225g Sweet Potatoes, scrubbed
• 1 Fresh Rosemary Sprig, broken into tiny sprigs
• Simply Better Organic Garlic & Herb Seasoning
• 2 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil

METHOD

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Mix together the mozzarella, pesto and sundried tomatoes. Lay two slices of Parma Ham on a wooden board, place a chicken breast on top and cut a slit into the side of each chicken breast and then stuff with the pesto covered cheese. Repeat this step for each chicken breast, then wrap each stuffed chicken breast with the Parma ham. Season with salt and pepper.
2. To make the rustic mixed potatoes, cut the potatoes into 5mm (¼in) slices and arrange in a single layer on a large roasting tray lined with parchment paper. Drizzle over the oil, then sprinkle over the rosemary and garlic and herb seasoning and toss until evenly coated. Nestle the pesto-stuffed chicken breasts in the potatoes and roast for 20 - 25 minutes, until the chicken is cooked through and the Parma ham is crispy. Remove the chicken from the oven and rest in a warm place for 5 minutes. Return the potatoes to the oven in that time for a final crisp-up.
3. To serve, arrange the pesto-stuffed chicken breasts on warmed serving plates with steamed French green beans and the rustic mixed potatoes.