Ingredients
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2 medium sweet potatoes (approx. 550g), peeled and cut into chunks
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1 large red onion, cut into wedges
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1 tbsp olive oil, plus extra for drizzling
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4 tbsp soft cream cheese
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2 tbsp green pesto
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4 skinless chicken breast fillets
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8 smoked streaky bacon rashers
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200g cherry tomatoes
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1 large courgette, cut into chunks
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4 garlic cloves, crushed or grated
Method
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Preheat the oven to 220°C/200°C fan/gas 7. Place the sweet potato and onion wedges in a large roasting tin. Drizzle with 1 tbsp oil and season with salt and pepper; toss to coat. Roast for 15 mins, tossing halfway through.​
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Meanwhile, mix together the cream cheese, pesto and some seasoning in a small bowl.
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Cut a slit in the side of each chicken breast to make a pocket, then push a heaped tbsp of pesto mix into each opening. Wrap 2 rashers of bacon around each breast (secure with a cocktail stick if you like).
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Remove the tray from the oven and fold through the cherry tomatoes, courgette and garlic. Make space for the chicken breasts and nestle them into the gaps. Drizzle with a little extra oil and roast for a further 25-30 mins, until the chicken is cooked through and golden. Remove from the oven and scatter over the basil leaves.