Fetta & Almond Stuffed Chicken

Place the sweet potato fries on the oven tray lined with baking paper. Toss with a drizzle of olive oil and season with a pinch of salt and pepper. Bake in the oven for 20-25 minutes, or until tender and golden.

While the sweet potato is cooking, crumble the fetta cheese into a small bowl and stir through the slivered almonds. Pat the free-range chicken breast dry with paper towel and, using a sharp knife, cut a deep horizontal slit into the side of each chicken breast (don’t slice all the way through). Stuff the chicken breast with a spoonful of the fetta mixture and a small handful of baby spinach leaves. Secure the chicken breast shut using two toothpicks. TIP: If you don’t have toothpicks on hand, don’t worry, just be careful when flipping the chicken in step 4.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken and cook for 2 minutes on each side, or until lightly browned.

Transfer the chicken to the second oven tray lined with baking paper and cook in the oven for a further 10-15 minutes, or until cooked through. Remove from the oven and pull out the toothpicks.