Herb-stuffed chicken with tomato salad
600g kipfler potatoes, unpeeled
Cooking oil spray
4 tbsp finely chopped fresh basil
1 tbsp finely chopped fresh oregano
2 tsp fresh lemon thyme
2 cloves garlic, crushed
1 tbsp finely grated lemon rind
4x150g chicken breast fillets
4 slices beef bacon
250g red cherry tomatoes
250g yellow cherry tomatoes
150g baby spinach leaves
4 tbsp chopped fresh basil
2 tbsp red grape vinegar
2 tsp extra virgin olive oil
Halve unpeeled potatoes lengthways.
Place in a single layer, in dish; spray lightly with oil.
Roast for about 45 mins or until browned lightly and tender.
Meanwhile, combine finely chopped basil, oregano, thyme, garlic and rind in a small bowl.
Halve chicken breasts horizontally, without cutting all the way through; open chicken breasts out flat.
Divide herb mixture among chicken pieces; fold to enclose filling, wrapping each with a beef bacon to secure.
Cook chicken in a heated oiled large frying pan until browned all over; place on an oven tray.
Roast in oven during the last 15 mins of the potato cooking time, or until chicken is cooked through.
Meanwhile, make tomato salad.
Cook tomatoes in a heated oiled large frying pan, stirring, over high heat, for 3 mins.
Combine tomatoes, spinach and basil in a large bowl with the combined vinegar and oil.