Fetta & Sundried Tomato Stuffed Chicken

Place the sweet potato on a lined oven tray. Drizzle with half the olive oil and season with salt and pepper. Place in the oven and cook for 25-30 minutes, or until cooked through.

Meanwhile, 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 spoonful of the sundried tomato 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).

Heat the remaining olive oil in a large 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 and pull out the tooth picks. Tip: If you don’t have an ovenproof frying pan, transfer the chicken to a baking dish or oven tray.