Cheese Stuffed Chicken Breast with Baked Sweet Potato

Method

1. Heat the oven or air fryer to 180 degrees C. Prick 1 medium sweet potato in a few places with a fork, wrap it tightly in foil and bake it for about 30 minutes first, until soft.
2. Mix 1 teaspoon of chili powder, 1 teaspoon of salt and 1 teaspoon of garlic powder in a small bowl. Lay 150g of chicken breast on a board, spray a little oil over the surface and rub the spice mix evenly over both sides.
3. With a sharp pointed knife, cut a horizontal slit into the thickest edge of the breast to open a pocket, stopping before the blade reaches the far side.
4. Put 1 to 2 soft cheese wedges, 1 small handful of finely chopped spinach, 1 teaspoon of Lean Mayo and 1 minced garlic clove in a bowl, mash and mix them smooth, pack it all into the pocket and pin the opening shut with 1 to 2 toothpicks.
5. Set a non stick pan over medium high heat with a touch of oil and sear the breast for 2 to 3 minutes per side to lock in the juices and build a golden crust.
6. Move the chicken onto the same tray as the sweet potato and bake for another 15 to 20 minutes, depending on thickness, until cooked through. Slice the chicken into rounds so the cheese flows out and serve it with the baked sweet potato.

Tips

• Cut the pocket at the thickest edge and stop about 1cm from the far end, so the filling stays put.
• Mashing the soft cheese wedges with Lean Mayo first gives a smooth filling that packs in easily.
• Pinning the toothpicks diagonally across the opening holds the filling through the sear.
• Medium high heat and no constant flipping is what gives an even golden surface.
• Baking the sweet potato 30 minutes ahead means both finish at the same moment.