Ricotta and spinach-stuffed chicken with Galliano vanilla grapes

1.Preheat oven to 200°C.

2.To prepare filling, place a frying pan on medium heat and add oil and garlic. When garlic begins to sizzle, add spinach and raisins and cook until spinach wilts.

3.Drain pan contents in a fine sieve, roughly chop spinach and transfer with raisins to a bowl. Add lemon juice, ricotta and parmesan, mix and season with salt and pepper.

4.Lay chicken breasts, skin-side down, on a chopping board. Halfway down the breast, make a 1.5cm-long incision with a small sharp knife, stopping just short of the other side. Stretch this cavity out with your finger to make a good space. Place filling into a piping bag and pipe into each breast. (If you don’t have a piping bag, use a teaspoon.) Don’t overfill; there should be a small gap between filling and outside edge. Secure opening with a couple of toothpicks.

5.Heat olive oil in a frying pan on medium heat until hot. Season breasts and cook for 2 minutes on each side or until nicely coloured. Transfer to an oven tray and bake in oven for 22-25 minutes depending on thickness of breasts. Take out and rest for 6 minutes.

6.While breasts are cooking, place the sliced potato in a pot of salted water, bring to the boil and simmer for 12-15 minutes or until tender. Drain and transfer to a bowl, add vinegar, oil and mint and season to taste.

7.For Galliano vanilla grapes, place honey in a small saucepan and bring to the boil. Add Galliano vanilla and cook until reduced by half. Add grapes and cook on medium heat for 2-3 minutes. Add lemon juice and take off heat.

8.To serve, arrange potatoes on plates, slice chicken breasts on an angle. Arrange grapes on plates, place chicken on top and drizzle with Galliano vanilla sauce.