Chicken rolls with sun-dried tomatoes

1 Preheat oven to 180ºC. Cut each chicken breast horizontally to give 4 thin fillets. With each chicken piece between 2 sheets of baking paper, pound until an even thickness.

2 Place chicken fillets on a clean work surface and top each with one-quarter of the spinach. Sprinkle with cheese then place one-quarter of the tomato in the middle of each roll. From the short end, roll each fillet firmly to enclose filling. Secure with toothpicks.

3 Spray a large non-stick frying pan with oil and place over a high heat. Cook chicken for 1 minute each side or until golden. Transfer to a baking tray and bake for 15-20 more minutes or until cooked through.

4 Meanwhile, cook kumara in a saucepan of boiling water until tender. Drain, return to saucepan and mash until smooth. Stir through chives. Thickly slice chicken then serve with mash, broccolini and beans.