Stuffed chicken breast

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Per person:

Rinse 2 asparagus tips

Rinse 2 kalettes

Cut into 6” batons (long thin strips, about 10 each, brushed with oil and put into a baking dish):

Peeled carrot.

Sweet potato.

Turnip.

Blitz 1 mushroom, 1shallot, 1 tsp oregano, 1 garlic clove, half tsp olive oil, bunch of fresh basil leaves. There is enough for 2 skinned chicken breast portions.

Use a sharp pair of scissors to carefully cut and make a pocket in 2 chicken breasts and use the blitzed mixture to stuff them.

Brush the chicken with 1 tsp oil and bake 180fan / 200 C for 30 minutes until crisp and golden. Put the batons in the oven for the last 20 minutes and the asparagus tips and kalettes brushed with oil for the last 10 minutes.

I have served mine together on one plate with the skin removed but of course leave the skin on if you prefer.

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Italian-style stuffed aubergines

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