Bacon Wrapped Chicken

Place the sweet potato in the saucepan of boiling water with a pinch of salt. Cook the sweet potato for 15-20 minutes, or until soft when pierced with a knife. Drain and then return to the saucepan. Add the butter and milk. Mash using a potato masher or fork until smooth. Season with salt and pepper.

Meanwhile, place a large frying pan over a medium-high heat. Drizzle half the olive oil over the chicken breast and season with salt and pepper. Cook the chicken for 2-3 minutes on each side, or until slightly browned and sealed on the edges. Remove the pan from the heat. Place the chicken breast in a medium baking dish. Wrap the strips of middle bacon around the chicken breast. Sprinkle with the fresh rosemary. Add the cherry tomatoes to the baking tray and drizzle with a splash of olive oil and the balsamic vinegar. Season with salt and pepper. Place the baking dish in the oven for 20 minutes. Remove the dish when the bacon is crispy and the tomatoes have started to blister.

While the chicken is in the oven, heat the remaining olive oil in the same frying pan over a medium-high heat. Add the silverbeet to the pan and cook for 3-4 minutes, or until the silverbeet has wilted. Squeeze the juice of half the lemon wedges over the silverbeet. Season to taste with salt and pepper. Remove the pan from the heat.