Stuffed Chicken Breasts with Paprika Chips and Rocket Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss potatoes, salt and first measure of paprika garlic spice mix on prepared tray with a drizzle of olive oil. Season with pepper and roast for 30–35 minutes, until golden brown and crispy. Turn once during cooking.
3. Pat chicken dry, remove any tenderloins and set aside. Cut a pocket into each side of the chicken breasts. To do this, place your hand flat on top of each chicken breast and use a knife to make a slice horizontally, about ¾ of the way through. Take care not to cut all the way through.
4. Place all chicken in a medium bowl with remaining paprika garlic spice mix, oil and season with salt and pepper. Set aside to marinate while you prepare the filling. Finely chop spinach and place in a medium bowl with pesto. Crumble in feta and gently toss to combine. Season to taste with pepper.
5. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Divide filling between chicken breast and stuff into pockets, pressing down lightly to seal. Cook for 1–2 minutes each side, until browned. Transfer to a medium baking dish, along with tenderloins and bake for 10–12 minutes, until cooked through.
6. When chicken has finished cooking, set aside, covered with foil to rest for 5 minutes before slicing thickly. While chicken rests, trim root from rocket and slice tomato 1cm. Place in a medium bowl with peas, spinach, oil and vinegar. Toss to combine and season to taste.
7. Divide slices of stuffed chicken breasts and baked tenderloins (if using) between plates and spoon over any filling that is left in baking dish. Serve paprika chips and rocket salad on the side.