Herby Pork Stuffed Chicken Breast with an Easy Pan Sauce

Ingredients

1. Preheat the oven to 180 C (356 F)
2. Slice the potato into 3cm cubes.
3. To butterfly the chicken, slice the chicken through the middle horizontally, cutting almost to the other side. Open it like a book.Place the chicken breast between cling-film and gently beat with a rolling pin until about 1cm thick.
4. Chop the broccoli into florets.

1. Place the potatoes into a bowl with ½ a tbsp of olive oil with a pinch of salt and pepper. Mix to coat and layer on a baking tray. Cook near the top of the oven for about 15 minutes until tender and crispy around the edges.
2. Remove the skin from the sausage and place the meat into a bowl with the breadcrumbs and a pinch of salt and pepper. Mix to combine.
3. Place the sausage mixture in a line across one edge of the chicken and wrap the chicken around the mixture (like a taco) and secure with a toothpick.
4. In a frying pan, heat ½ a tbsp of olive oil over medium-high heat. Sprinkle a pinch of salt and pepper over the chicken and place the seamed part of the chicken into the pan and cook, turning regularly to lightly brown all over for 3-4 minutes.
5. Remove the chicken from heat and place onto a baking tray. Move the potatoes to the middle shelf and cook the chicken near the top of the oven for about 10 until cooked through. Remove and rest for a couple of minutes before serving.
6. In the same frying pan, heat a tsp of butter over medium heat until melted. Add the flour and stir into a paste. Add 100ml of water with the stock pot and stir/cook into a thick, smooth sauce.
7. Cook the broccoli florets in boiling water for 3 minutes.
8. Serve the chicken with the sauce drizzled over the top and the potatoes and broccoli on the side.