Herby Pork Stuffed Chicken Breast

Place your hand flat on each chicken breast and slice in half from the side. Tip: You want to be able to open up the chicken breast like a book (this is called ‘butterflying’). Lay the chicken between two sheets of clingfilm. Whack the chicken using the base of a pan or a rolling pin until it is 1cm thick.

Cut the skin off the sausage and discard. Mix the sausage meat with the breadcrumbs, ¼ tsp of salt and a good grind of pepper.

Put half the sausage mix in a line across one edge of the chicken breast. Roll the line of sausage up in the chicken (like a Swiss Roll!). Tip: Secure your little rolls with cocktail sticks if you have some. Boil a pot of water for your broccoli.

Heat 1 tbsp of olive oil in a pan on a medium-high heat. Season the outside of the rolled chicken breasts with salt and pepper and cook for 5 mins. Tip: Cook the side where the roll finishes first so you can seal it all up. Tip: Turn regularly to give the outside an even golden colour.

Transfer the chicken to a baking tray, move the potatoes to the middle shelf and put the chicken on the top shelf. Tip: Do not wash up the frying pan yet as we’ll use it for the sauce. Cook for around 15 mins then remove and rest for a few mins before serving. Tip: The chicken is cooked when it is no longer pink in the middle.

Put your frying pan back on medium heat and add 2 tsp of butter (or 2 tsp of oil if you don’t have butter). Once the butter melts add the flour and stir until you have a thick paste. Pour in 200ml of water with ½ the stock pot and keep stirring. Stir and cook until you have a thick, lump-free sauce.