For the chicken
55g/2oz unsalted butter, softened
3 cloves of garlic, peeled and crushed
pinch of chilli flakes
2 tbsp fresh coriander, chopped
1 lime, juice only
1 chicken breast, cut down the middle to make a pocket
1 egg, beaten
55g/2oz white breadcrumbs
drizzle of oil

For the chunky vegetables
2 tbsp olive oil
½ swede, peeled and cut into cubes
½ pepper, cut into cubes
½ onion, peeled and cut into cubes
½ potato, peeled and cut into cubes
a few sprigs of thyme

For the dressing
small bunch of basil leaves
salt and freshly ground black pepper
3-4 tbsp olive oil
2 tbsp white wine vinegar

To serve
55ml/2fl oz balsamic vinegar

Preheat the oven to 220C/425F/Gas 7.

Mix the softened butter, garlic, chilli flakes, coriander and lime juice in a bowl to combine.
Stuff the butter mixture into the chicken and secure.
Dip the stuffed chicken into the beaten egg and then coat in the breadcrumbs.
Heat a little oil in a non-stick frying pan and sear the chicken for a few minutes on each side.
Transfer to the oven and roast for 15-20 minutes, or until the chicken is thoroughly cooked through.
For the vegetables, heat the oil in a pan and roast the swede with the pepper, onion and potato over a medium heat until chargrilled. Sprinkle with the thyme leaves and transfer to the oven and continue to roast until tender and crisp.
To make the dressing, place the basil, seasoning, olive oil and vinegar into a mini food processor and blend until combined.
Reduce the balsamic vinegar in a pan for 5-6 minutes, or until thickened.