A super tasty and simple recipe for juicy chicken fillets stuffed with cream cheese and wrapped in parma ham or bacon - up to you! Perfect on the pan or the grill, weather permitting. Enjoy!

Directions

1. Preheat your oven to 225 degrees convection. Wash and scrub the baking potatoes thoroughly and cut into wedges. Peel them if they're very grubby. Place the wedges in a bowl and rinse with water, then drain. This gets some of the starch out of the potatoes, which makes them extra fluffy and delicious.

2. Thoroughly dry the spuds in a clean dishtowel. Place on a baking tray with baking parchment, and coat them with a good dash of olive oil and all purpose seasoning. Bake for 30-40 minutes, or until they're crispy and brown. Remember to flip them during baking. Remove from the oven and turn the oven down to 185 degrees.

3. While the potatoes are roasting, whip up a quick salad by ripping up rinsed lettuce leaves in big chunks, and mix with rinsed and diced tomato and apple. Roast the pumpkin seeds on a dry pan and use them to top the salad, and drizzle with some honey and balsamic vinegar.

4. Cut a pocket along each chicken fillet - be careful not to cut all the way through. Stuff the chicken fillets with about a tablespoon of cream cheese each. Wrap parma ham or bacon around each fillet and sear them on both sides on an ovensafe pan. Pop the pan in the oven or throw the fillets on the grill for 10-15 minutes, until they're cooked through.

5. Serve the juicy chicken fillets with the crispy potato wedges and salad. Enjoy!

Tip

If the kids aren't fully salad trained yet, don't mix up the salad. Just place the veggies on the table in little bowls and let the kids assemble their own salad. If you have leftover potato wedges, save them for the kids' lunches.