Stuffed Chicken Rolls with Sweet Potatoes

01Method

1. 1

   Pound the chicken pieces gently and season with salt and pepper. Distribute crumbled cheese and chopped tomato pieces onto each piece. Add a sprig of herb and carefully roll and secure with toothpicks. Dust lightly with flour.

2. 2

   Heat oil in a deep pan and brown the rolls on all sides until golden. Transfer them to a baking dish along with the pan drippings.

3. 3

   Peel and cut the sweet potatoes into chunks. Toss with oil, minced garlic, salt, pepper, and herb leaves in a bowl. Add to the baking dish with the rolls.

4. 4

   Add a splash of water and place the dish in an oven preheated to 180°C. Roast for 35 minutes until the potatoes are tender and chicken is cooked through.