Chicken stuffed with ricotta, semi-dried tomatoes and basil

Instructions

1 Heat oven to 200°C. Line a large baking tray with baking paper.

2 Cook cauliflower and potato in a large saucepan of boiling water for 15 minutes or until tender, then drain. Mash cauliflower and potato in a large bowl. Add spread and milk. Season with pepper and cover to keep warm.

3 Meanwhile, combine tomatoes and ricotta in a small bowl. Make a cut in centre of thickest side of each chicken breast and make a deep pocket. Fill each pocket with 2 basil leaves and a quarter of the ricotta mixture. Season with pepper.

4 Spray a large non-stick frying pan with olive oil and place over a medium-high heat. Add chicken and cook for 2 minutes each side or until browned. Transfer to prepared tray and bake for 10 minutes or until golden and cooked through.

5 Meanwhile, return pan to a medium-high heat. Add courgettes and cook, stirring occasionally, for 7-8 minutes or until just tender. Serve chicken with cauliflower mash and courgettes.