Chicken breast stuffed with Cumberland sausage-meat, sun-dried tomato and basil

Ingredients

• 4 plump free-range chicken breasts
• 175g / 6oz Cumberland sausagemeat
• 2 basil leaves, torn in half
• 2 sun-dried tomatoes, cut into halves
• 1 tbsp olive oil
• 1/2 lemon, juice only
• salt and freshly ground black pepper
• 150g / 5oz Cumbrian air-dried ham (use Parma ham if none is available)
• simple green salad, to serve

For the rosti

• 500g / 1lb 1oz potatoes, grated
• 1/2 onion, grated
• salt and freshly ground black pepper
• 50g / 1.5oz butter
• 1 tbsp olive oil

Method

1. Preheat the oven to 180C/350F/Gas Use a sharp knife to cut a pocket into the side of each chicken breast.

2. Stuff a quarter of the sausagemeat into each chicken pocket and press a piece of basil and tomato into each breast.

3. Drizzle a little olive oil, lemon juice and salt and freshly ground black pepper, to taste, over the chicken breasts and wrap each breast in the air-dried ham to form a neat roll. Wrap each bundle in aluminium foil, sealing each foil parcel.

4. Bake in the pre-heated oven for about 30 minutes - to check the chicken is cooked, carefully unwrap the parcels and pierce the chicken with a metal skewer, if the juices run clear the meat is cooked all the way through. Rest the meat, still covered, for at least five minutes before serving.

5. Meanwhile, make the rosti. Place the grated potato and onion in a large bowl and season well with salt and freshly ground black pepper. Tip the mixture into a tea towel and squeeze out the excess moisture with your hands.

6. Spray a baking tray with low-cal oil, olive oil, or spread the butter and divide the mixture into four equal-sized patties.

7. Drizzle with the tablespoon of olive oil, if using, otherwise spray the rosti again with low-cal oil. Bake the rostis in the oven for about 30 minutes until tender in the middle.

8. Serve each chicken parcel with a rosti and pour over any juices from the foil bundle. Serve with a simple green salad on the side.