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Roasted Breast of Chicken with Sage and Ricotta Stuffing

Ingredients:
4 chicken breasts
8 sage leaves
? Cup of ricotta
1 spring onion (finely sliced)
Salt and pepper to taste

Method:

1. Combine ricotta and spring onion and season to taste. 
2. Make a pocket in the chicken and stuff with ricotta mixture. 
3. Place two sage leaves in each chicken breast.
4. Brown the chicken breast in hot pan with oil, then roast in oven at 180°C for 15 – 20 mins.

Roasted Potato Salad

Ingredients:
4 – 6 large potatoes (peeled)
3 tbsp Pitted and Sliced Black Olives
8 semi Sundried Tomatoes (sliced)
2 slices of Prosciutto (chopped)
2 tbsp of Toasted Pinenuts
1 tbsp of Red Wine Vinegar
Olive oil (for roasting)

Method:

1. Par-boil potatoes in boiling salted water until tender.  Drain.
2. Crush potatoes lightly with potato masher and place in a roasting pan. 
3. Drizzle with oil and roast for about 20 – 30 mins in 180°C oven or until crisp.
4. Combine olives, semi sun-dried tomatoes, prosciutto, pine nuts and vinegar. 
5. Season to taste. When potatoes are almost done spoon mixture over potatoes and return to the oven for 5 minutes.
6. Serve roasted chicken breasts and roasted potato salad with green salad.