Stuffed chicken with sweet potato mash and roasted greens

1 Heat the oven to 200°C/fan 180°C/gas 6 and line a large baking tray with non-stick baking paper. Cut a slit lengthways along each chicken breast to form a pocket. In a small bowl, combine the shallot or onion, soft cheese and prunes. Spoon a quarter of the filling into each pocket and push it in firmly. Put the chicken in the baking tray and spray with oil, then bake for 20–25 min until cooked.

2 Meanwhile, put the kumara in a medium pan, cover with boiling water and boil for 15 min or until soft. Drain, mash and keep warm.

3 Put the broccoli and sprouts in a lined baking tray and toss with the sesame oil and plenty of black pepper. Bake for 12–15 min until just tender and lightly golden. Add the almonds and cook for a further 3 min or until golden.