Stuffed chicken breast with roasted courgette salad and lemon dressing recipe
 100g/3½oz chicken breast75g/2¾oz Manchego cheese, thinly sliced1 tbsp finely chopped chives 1 tbsp olive oilsalt and freshly ground black pepper 100g/3½oz chicken breast 75g/2¾oz Manchego cheese, thinly sliced 1 tbsp finely chopped chives 1 tbsp olive oil salt and freshly ground black pepper 4 baby courgettes½ lemon, juice only½ lime, juice only1 clove garlic, crushed to a paste1 tbsp chopped fresh mintsalt and freshly ground black pepper 4 baby courgettes ½ lemon, juice only ½ lime, juice only 1 clove garlic, crushed to a paste 1 tbsp chopped fresh mint salt and freshly ground black pepper 2 tbsp olive oil½ lemon, juice only2 handfuls fresh basilsalt and freshly ground black pepper 2 tbsp olive oil ½ lemon, juice only 2 handfuls fresh basil salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.To make the chicken, use a sharp knife to cut a pocket into the chicken breast. Fill the chicken breast with the Manchego and chives, rub all over with olive oil, then season with salt and freshly ground black pepper.Heat a griddle pan until smoking, then chargrill the chicken for two minutes on each side, until brown griddle marks appear. Transfer to the oven and roast for 15-20 minutes, or until completely cooked through (the juices should run clear when the breast is pierced with a skewer).To make the salad, mix all the salad ingredients in a bowl, then season with salt and freshly ground black pepper. Place onto a baking sheet and roast in the oven for 12 minutes, or until the courgettes are cooked through.To make the dressing, place the oil, lemon juice and basil into a food processor and blend until smooth, then season to taste with salt and freshly ground black pepper.To serve, place the roasted courgettes in the middle of a warm plate. Place the chicken breast on top and spoon the dressing around. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To make the chicken, use a sharp knife to cut a pocket into the chicken breast. Fill the chicken breast with the Manchego and chives, rub all over with olive oil, then season with salt and freshly ground black pepper. To make the chicken, use a sharp knife to cut a pocket into the chicken breast. Fill the chicken breast with the Manchego and chives, rub all over with olive oil, then season with salt and freshly ground black pepper. Heat a griddle pan until smoking, then chargrill the chicken for two minutes on each side, until brown griddle marks appear. Transfer to the oven and roast for 15-20 minutes, or until completely cooked through (the juices should run clear when the breast is pierced with a skewer). Heat a griddle pan until smoking, then chargrill the chicken for two minutes on each side, until brown griddle marks appear. Transfer to the oven and roast for 15-20 minutes, or until completely cooked through (the juices should run clear when the breast is pierced with a skewer). To make the salad, mix all the salad ingredients in a bowl, then season with salt and freshly ground black pepper. Place onto a baking sheet and roast in the oven for 12 minutes, or until the courgettes are cooked through. To make the salad, mix all the salad ingredients in a bowl, then season with salt and freshly ground black pepper. Place onto a baking sheet and roast in the oven for 12 minutes, or until the courgettes are cooked through. To make the dressing, place the oil, lemon juice and basil into a food processor and blend until smooth, then season to taste with salt and freshly ground black pepper. To make the dressing, place the oil, lemon juice and basil into a food processor and blend until smooth, then season to taste with salt and freshly ground black pepper. To serve, place the roasted courgettes in the middle of a warm plate. Place the chicken breast on top and spoon the dressing around. To serve, place the roasted courgettes in the middle of a warm plate. Place the chicken breast on top and spoon the dressing around.