Fetta & Sundried Tomato Chicken

Pat the chicken breast dry using paper towel. Use a sharp knife to cut a deep horizontal slit into the side of each chicken breast (don’t slice all the way through). Stuff the chicken with a small spoonful of the roughly chopped sundried tomatoes and crumbled fetta cheese. Secure it shut using two toothpicks (if you don’t have toothpicks just be careful when you flip the chicken in the pan). Set aside.

Place the sweet potato on a lined oven tray. Drizzle in half of the olive oil and season with salt and pepper. Place in the oven and cook for 20-25 minutes, or until cooked through. Place the asparagus on a second lined tray, drizzle with the remaining olive oil and season with salt and pepper. Add to the oven in the last 10 minutes of cooking time.

Meanwhile, heat a large greased ovenproof frying pan over a medium-high heat. Add the chicken and cook for 2 minutes on each side, or until lightly browned. Transfer the pan to the oven and cook for a further 10-15 minutes or until cooked through. Remove from the oven, pull out the toothpicks and cover with foil to keep warm. Set aside for 5 minutes. Tip: If you don’t have an ovenproof frying pan, transfer the chicken to a baking dish or oven tray.