500g bag baby red potatoes, halved
4 x 250g chicken breast fillets
1/3 cup garlic butter
1⁄2 cup fresh basil leaves
1⁄2 cup sundried tomato strips
4 thick slices mozzarella (160g)
2 tblsps olive oil
2 zucchini, coarsely chopped
Microwave potatoes until tender. Drain. Keep warm.
Meanwhile, cut each chicken fillet through the side to open out at, without cutting all the way through. Spread each with 1 tblsp butter. Top evenly with basil leaves, tomatoes and cheese. Season with salt and pepper. Fold over to enclose. Tie two pieces of kitchen string around each fillet to secure.
Heat half the oil in a large, non-stick frying pan over a medium to high heat. Add chicken. Cook for about 3 minutes on each side, or until browned. Cover with lid. Cook for a further 7 minutes, or until chicken is cooked through.
Meanwhile, heat remaining oil in a separate, large, non-stick frying pan over a medium to high heat. Add potatoes, cut-side down. Cook, turning occasionally, for about 3 minutes, or until lightly golden. Add zucchini. Cook, covered, stirring occasionally, for a further 5 minutes, or until zucchini is tender.
Serve chicken with potatoes and zucchini. Spoon over pan juices.