Spinach and Ricotta Hasselback Chicken

While the carrot is roasting, peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. Drain and return to the saucepan. Add the butter, milk (see ingredients list) and salt (for the mash) to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

While the potatoes are boiling, finely chop the brown onion. Finely chop the garlic (or use a garlic press). In a medium frying pan, heat a drizzle of olive oil over medium-high heat. When hot, add the onion and cook, stirring, for 2-3 minutes, or until softened. Add an extra drizzle of olive oil and the garlic and cook for 1 minute, or until fragrant. Add the baby spinach leaves and cook, stirring for 1-2 minutes, or until wilted. Remove the pan from the heat and stir through the ricotta (see ingredients list), shredded Cheddar cheese and the salt (for the filling).

Cut deep slices across the chicken breast in 1 cm intervals. TIP: Be careful not to slice the chicken all the way through! Season both sides of the chicken breast well and inside the cuts. Stuff the chicken with the spinach ricotta mixture.

Place the chicken breasts on a second oven tray lined with baking paper and roast for 12-16 minutes, or until cooked through. TIP: Cook times will vary depending on the size of the fillet. While the chicken is baking, slice the lemon into wedges.