Spinach & Fetta Stuffed 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 handful of the baby spinach 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).

Combine the olive oil and garlic in a small bowl and rub all over the stuffed chicken breasts. Season with salt and pepper and set aside.

Place the sweet potato in the pot of boiling water and cook for 10-15 minutes, or until tender. Add the broccoli in the last 3 minutes of cooking. Drain and return the vegetables back to the pot. Add the milk, butter and a good season of salt and pepper. Mash with a potato masher or fork until combined.

Meanwhile, heat 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. You may need to do this in two batches if you have a small frying pan. Transfer the pan to the oven and cook for a further 10-15 minutes or until cooked through. Remove from the oven and cover with foil to keep warm. Set aside for 5 minutes. Tip: If you don’t have an ovenproof frying pan then cook the chicken in a large frying pan for 2 minutes on each side and transfer to an oven tray lined with baking paper. Cook in the oven as per instructions.