Feta and Sundried Tomato Stuffed Chicken Rollatini with Rosemary New Potatoes & Asparagus

Bring a saucepan of salted water to the boil.

Preheat the oven to 200C.

Halve the new potatoes.

Place the new potatoes in the boiling water and par-boil.

Finely chop the sundried tomatoes.

Place the chicken breasts on a chopping board and flatten with a rolling pin to make it thinner.

Place feta cheese and sundried tomatoes atop the breast.

Roll up the chicken breast and hold in place the seal with a toothpick or skewer.

Heat 1/2 of the olive oil in the frying pan, over medium-high heat.

Add the chicken rollatinis and seal the outside of the chicken by turning until most of the chicken is browned on the ouside.

Drain the new potatoes.

Place the new potatoes and whole garlic cloves on a baking tray, drizzle with a little olive oil.

Sprinkle with fresh rosemary and season with salt and pepper. Place in the oven.

Place the chicken on a baking tray (lined with baking paper) and put in the oven.

In the same frying pan used to cook the chicken, heat over low heat.

Add the pesto and cream and stir until the sauce thickens slightly.

In another pan, heat the remaining olive oil.

Add the asparagus and season with salt and pepper. Cook until tender.

When the chicken is cooked remove the chicken and potatoes from the oven.

Slice the chicken into thick slices.

Distribute the asparagus and roasted new potatoes among the serving plates.

Add the pesto cream sauce to the plate and place the chicken rollatinis in the sauce.