Serves 2

For the sausage:
2 chicken breasts, skinned
2 tsp olive oil
12 onion, finely chopped
150g/6oz closed cup mushrooms, finely chopped
1 tbsp chopped fresh flat-leaf parsley
freshly ground black pepper

For the potatoes:
350g/14oz Jersey new potatoes, washed and cut into 1cm thick slices
1 tbsp olive oil
14 onion, finely chopped
25g/1oz fresh flat-leaf parsley, chopped
freshly ground black pepper

F or the tomatoes:

2 tomatoes, thickly sliced
50g/2oz plain flour, seasoned

1. Pocket the chicken breasts and set aside.
2. In a small sauté pan, heat the oil for the stuffing (duxelle).
3. Sauté the onion for one minute, to soften. Stir in the garlic and mushrooms and gently cook for 2-3 minutes. Season. Stir in the parsley.
4. Place the chicken breasts on two separate pieces of cling film. Divide the stuffing between the two chicken breast pockets.
5. Using the cling film, roll the chicken breasts into sausage shapes. Wrap each tightly in a piece of foil. Ensure no cling film is exposed.
6. Place the sausages on a baking tray and cook for 12-15 minutes in the oven or until the chicken is cooked through.
7. Meanwhile, half fill a medium saucepan with water. Season with salt and bring to the boil.
8. Boil the potatoes, until just tender. Drain.
9. Remove the chicken from the oven.
10. In a medium frying pan, heat the oil. Gently fry the onion for one minute.
11. Add the potatoes and cook until golden.
12. Stir in the parsley. Transfer to a serving dish.
13. Coat the tomatoes in seasoned flour, then flash fry them in the same pan in which the potatoes were cooked.
14. Remove the foil and cling film from the sausages; serve with the tomatoes and the potatoes on the side.