6 potatoes, cut into 3 - 4cm pieces and parboiled for 10 minutes, drained well
1 teaspoon salt flakes
1/2 - 1 teaspoon chilli flakes
2 cups grated tasty cheese
Broccolini, steamed, for serving
Cherry tomatoes, roasted, for serving
Method
COMBINE the PHILLY, Parmesan and garlic. Cut a deep pocket along the length of each chicken breast then fill each with the cheese mixture. Place in a baking dish, top with tarragon, drizzle with vermouth and half of the oil. Season
PLACE potatoes in a baking dish, drizzle with remaining oil and sprinkle with salt and chilli
BAKE both the chicken and potatoes in a very hot oven 220°C for 20 minutes or until cooked and golden. Lift chicken from pan, place on a baking tray and sprinkle with cheese. Grill for 5 minutes or until golden brown. Serve with chilli potatoes and vegetables
