Stuffing Crusted Chicken

While the potato is roasting, bring a large saucepan of salted water to the boil. Trim the green tops from the Dutch carrots. Finely chop the brown onion. Pick and finely chop the rosemary and thyme leaves. Slice the lemon into wedges. Finely grate the garlic.

Melt 1/2 the butter and a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the onion and cook for 3-4 minutes, or until starting to soften. Add the garlic, rosemary and thyme cook for 1 minute, or until fragrant. Transfer the onion mixture to a large bowl. Add the panko breadcrumbs, the salt and the egg. Mix until well combined.

Place your hand flat on top of the chicken breast and slice horizontally, without cutting all the way through. Open up the chicken breast like a book. Place the butterflied chicken on the second oven tray lined with baking paper. Rub the chicken with a drizzle of olive oil and a pinch of salt and pepper, then top with the stuffing mixture. Press the stuffing mixture onto the chicken using the back of a spoon. Bake for 6-10 minutes, or until cooked through. TIP: Cook times will vary depending on the size of your fillet. TIP: Chicken is cooked when it is no longer pink inside.

While the chicken is cooking, add the dutch carrots to the saucepan of boiling water. Cook for 6-8 minutes or until just tender. Drain well. Return the saucepan to a medium heat with the remaining butter and the honey. Add the cooked carrots and toss to coat. Season with salt and pepper.

In a medium bowl, place the cos lettuce mix with a drizzle of olive oil and a squeeze of lemon juice. Just before serving, toss to coat.