3 garlic cloves
3 tbsp chopped flatleaf parsley
3 tbsp olive oil
2 boneless, skinless chicken breasts
100 g goat's cheese, cut into 6 rounds
3 strips of roasted peppers in oil
a few fresh thyme sprigs
300 g small potatoes
85 g rocket salad
Preheat oven to 200C. Chop garlic cloves and mix with 1 tbsp of oil. Make 3 diagonal slits accross each breast. Reserve half the garlic mixture and spread the rest over the chicken and into the slits.
Halve each cheese slice and tuck two halves, a piece of pepper and some thyme into each slit. Season and bake in an oiled shallow dish for 30 minutes, until chicken is cooked.
Meanwhile, cook the potatoes for about 15 minutes. Drain, return to the pan and coarsely crush with a fork. Stir in rocket to leave to wilt. Stir remaining into the garlic mixture, season and stir into the potatoes.
