Italian-style hasselback chicken

7 SmartPoints

Serves 4

l 500g baby potatoes, halved l ½ tbsp olive oil l 3 garlic cloves l 4 x 165g skinless chicken breast fillets

l 2 tbsp lighter green pesto

l 250g reduced-fat mozzarella, cut into 14 equal slices

l 4 large vine tomatoes, cut into 14 equal slices

l 300g green beans, trimmed and sliced on the diagonal PREHEAT the oven to 200c, fan 180c, gas mark 6. Put the potatoes in a large roasting tin and drizzle with half the oil.

Add the garlic, season and minutes roast until for 30-35 golden. Meanwhile, line a second roasting tin with bakin paper. Make 7 deep cuts in each chicken fillet, about three-quarters of the way through, and transfer to the prepared tin. Spread a little pesto into each cut. Cut each slice of mozzarella and tomato in half (so you have 28 of each) and tuck a slice of each into the cuts. Bake for chicken 25 minutes, is cooked until through the and mozzarella is melted water Meanwhile to the bring boil, a add the pan of beans and cook for 3-4 minutes until tender. Drain and serve with the chicken and potatoes.