Pre heat the oven to 200° C.
To make the pancetta wrapped herby goats cheese stuffed chicken
Take a large roasting dish and drizzle with olive oil. Add the cherry tomatoes, drizzle with more oil and pop in the oven to roast while you make the chicken.
Crush the garlic and finely dice the thyme. Combine well with the soft goat’s cheese using a little drizzle of olive oil. Add fresh black pepper to taste.
Make a deep incision into each chicken breast down the thick side. Stuff each chicken breast with an even portion of the herby goat’s cheese.
Lay a sheet of cling film onto a chopping board. Lay 5–6 slices of pancetta onto the cling film vertically and evenly. Lay the stuffed chicken breast onto the pancetta slices horizontally. Use the cling film to wrap the slices around the chicken breast. Secure the pancetta with cocktail sticks if you need to.
Take a large frying pan – one which will fit all the chicken breasts. Heat a few good tablespoons of olive oil in the pan and place the chicken breasts into the pan the side where the ‘joins’ are to help seal them. Cook the chicken turning a couple of times until just cooked through. Pop in the roasting dish with the tomatoes and onions for 5–10 minutes before serving.
Place the chicken onto a plate. Arrange the tomatoes around the chicken. Garnish each chicken breast with a spring or two of fresh thyme.
To make the butternut squash and rocket salad
Peel and dice the butternut squash into bite size cubes (around 2cm) removing the seeds. Toss in olive oil and herbs. Place on an oiled baking sheet and roast for around 20 minutes until tender.
Prepare the other ingredients while the squash is roasting. Toast the pine nuts in a hot pan. Cube the feta. Wash the lettuce and shake well to remove excess water.
Use a large platter to arrange the salad onto. Place the roasted squash onto the salad evenly followed by the feta, olives and pine nuts. Drizzle with the dressing.
To make the garlic & rosemary roast new potatoes with red peppers & red onions
Halves the potatoes (if they are very large) and wash and dry. Crush the garlic and combine with the chopped rosemary and a good 6 tablespoons of olive oil. Toss the potatoes so they are well coated. Place on a baking tray and season with rock salt. Place in the oven.
Peel and chop the onions into wedges. De-seed the peppers and cut into slices. Remove the tray from the oven and add the onions and peppers. Give a good toss in the hot oil. Return to the oven and roast for a further 20-25 minutes. Place the potatoes in a serving dish and garnish with rosemary sprigs.
To make the garlic ciabatta
Crush the garlic with a garlic crusher or smash up in a mortar & pestle. Finely chop the parsley and combine with the garlic and butter. Half the ciabatta lengthways.
Spread the butter all over each of the cut sides. Place on the hot tray in a pre-heated oven for about 5 minutes until crispy and the butter has melted, but be careful not to burn. Slice diagonal pieces to serve.
To make the salad dressing
Crush the garlic and combine with the other ingredients. Shake everything together until well combined. Season to taste and shake again. Serve in a small jug or a dressing decanter.
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