Caprese hasselback chicken with sweet potato fries

Preparation

Bring a taste of Italy to your dining table this Valentine’s Day with an easy yet special meal for two. That’s amore!

1. Preheat the oven to 200°C, fan 180°C, gas 6. Cut the sweet potatoes into chunky chips and place in a roasting tin. Drizzle over the oil, toss to coat and season well.
2. Line a baking tray with baking paper. Cut approximately 5 slits down each chicken breast, taking care not to cut through the breast completely, and transfer to the prepared baking tray.
3. Slice the tomatoes and mozzarella into 10 slices each. Spread a little of the pesto inside each slit in the chicken, then stuff each slit with a tomato and mozzarella slice. Season well, then put both the chicken and the sweet potato fries in the oven at the same time. Cook for 30 minutes, until the chicken is golden and cooked through and the chips are tender.
4. Meanwhile, bring a pan of salted water to the boil. Cook the green beans for 4-5 minutes, or until tender. Drain and serve with the chicken and sweet potato fries. Garnish with fresh basil, if you like.