Pesto and Mozzarella Stuffed Chicken

Slice the chicken breast lengthways, but not all the way through, so it opens up like a book. Spread the pesto over the middle then add the tomatoes, mozzarella and spinach before closing the chicken breast back up.

Boil the potatoes in a pan of salted, boiling water for 8-10 minutes, adding in the green beans in for the last 3 minutes.

Meanwhile, heat the oil in a non-stick frying pan over a medium to high heat. Fry the chicken for around 5 minutes on each side, or until golden and cooked through. Serve with the potatoes, beans and a scattering of basil leaves.

You may need to use a cocktail stick to hold the chicken breast together whilst cooking.