Instructions: Preheat the oven to 180c/350f/Gas 5.

1 Boil the potatoes in a small pan of salted, boiling water for 12-15 minutes until tender.

2 Put the chicken breasts in a small plastic bag or between two sheets of clingfilm and bash with a rolling pin or meat hammer, until flattened to 1/2cm thick. Remove from the wrapping and halve lengthways.

3 Turn over the board and wash your hands. Finely chop half the quantity of the tomatoes and place in the bowl with the goats cheese, seasoning and a handful of shredded basil. Mash together with a fork.

4 Heat 2 tbsp oil from the tomatoes in a non-stick frying pan. Spread the cheese mixture on each piece of chicken, roll up and secure with a cocktail stick.

5 Place the chicken in the frying pan. Seal the meat on each side and place on a baking sheet in the oven for 10 minutes.

6 For the Sauce: Heat 1 tbsp tomato oil in a small pan. Crush the garlic and fry until softened.

7 Chop the remaining sun-dried tomatoes and add to the pan. Stir in the tomato paste, vinegar and stock, and leave to simmer for 2-3 minutes.

8 For the Salad Vinaigrette: Combine 2 tbsp olive oil with 1 tbsp balsamic vinegar. Season and mix well.

9 Slice the spring onions diagonally and mix with the salad leaves. Season the sauce and stir in the cream. Leave on a low heat until ready to serve.

10 Drain the potatoes and rinse in cold water. Slice in half and mix with the green salad. Pour over the vinaigrette and toss.

11 Take the chicken out of the oven and remove the cocktail sticks. Place on a serving plate with the salad. Pour the sauce over the chicken and garnish with basil.

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