Spicy Roast Chicken With a Twist

Ingredients
250g Cherry Tomatoes (halved)
5 Cloves Garlic (finely chopped)
2 Tablespoons Fresh Tarragon
1 Teaspoon Chilli Flakes
4 Chicken Breasts
Olive Oil
250g Rice (cooked)

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Oven Proof Dish
1 Pan 2/3rds full with boiling salted water

The Good Bit

1. Pre heat the oven to 230c gas 8, in the bowl mix the tomatoes with 1 tablespoon of tarragon, a good splash of olive oil, the garlic and chilli flakes.
2. Place the chicken on the oven proof dish and pour over the tomato mixture, spreading the tomatoes around the side of the dish, bake for 30-35 minutes until the chicken is done.
3. 15 minutes before the end of cooking put your rice on.
   

Serves 4

Cheesy Chicken

Ingredients
150g Mozzarella (drained and cut into 8 even chunks)
8 Boneless Chicken Thighs
1 1/2 Teaspoons Dried Rosemary
1/4 Teaspoon Chilli Flakes
1 Tablespoon Flour
700g Potatoes (cubed)
25g Butter
1 Leek (cut into 1/2 cm discs)
2 Tablespoons Milk

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Oven Proof Dish
1 Large Pan (with boiling salted water in)
1 Small Frying Pan
1 Masher
Wooden Cocktail Sticks

The Good Bit

1. Mix the rosemary, chilli and a pinch of salt and pepper in the bowl and toss in the cheese.
2. Sprinkle each of the chicken pieces with some flour then place a chunk of cheese on each piece, fold the chicken over the cheese and secure with a cocktail stick, getting the ends folded in to if possible. Brush with oil and grill for 20 minutes under a high grill, turning occasionally until cooked through.
3. Cook the potatoes in the pan of boiling salted water for about 15 minutes, fry the leek in the butter for about 5 minutes, whilst that is doing mash the potatoes with the milk, then tip in the leek and butter and mix well, season with salt and pepper.
4. Serve a dollop of mash topped with 2 pieces of chicken
   

Serves 4