Pesto, Tomato & Cheddar Hasselback Chicken

While the potato is roasting, thinly slice the tomato into half-moons. Cut the broccoli into small florets and roughly chop the stalk.

Working with 1 chicken breast at a time, cut deep slices 1cm apart into the top of the chicken, without cutting all the way through. Season the chicken breasts with a good pinch of salt and pepper and place on a second oven tray lined with baking paper. Spoon dollops of traditional pesto into the cuts on the chicken, then top with the tomato slices and some shredded Cheddar cheese. Sprinkle with the dried oregano (see ingredients list) and drizzle with olive oil.

Bake the hasselback chicken for 14-18 minutes, or until the cheese is melted and the chicken has cooked through. TIP: The chicken is cooked when it is no longer pink inside.

When the chicken has 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the broccoli and a splash of water and cook for 6-8 minutes, or until tender. Season with a pinch of salt and pepper.