Cheese stuffed chicken

Potatoes were fantastic - will be having those often. Sauce was beautiful. I have made it without worrying about the stuffing and it is still a delicious meal. Also included some sweet potatoes for variety using the same technique . . . yum.

INGREDIENTS
750 g potatoes
20 g butter, diced
Olive oil cooking spray
1 tbsp olive oil
4 chicken breast fillets
4 large bocconcini cheese, thinly sliced
4 garlic cloves, thinly sliced
1/4 cup fresh sage leaves
1/2 cup baby spinach
Salad leaves, to serve

DIRECTIONS
1. Preheat oven to 200°C/180°C fan-forced. Lightly grease a large baking tray. Place potatoes in a saucepan and cover with cold water. Bring to the boil. Cook for 10 minutes or until potatoes are tender. Drain. Place on prepared tray. Using a potato masher, partially squash potatoes. Spray with oil. Bake for 25 minutes or until golden.

2. Meanwhile, using a small, sharp knife, cut a slit in the side of each fillet to form a pocket. Divide cheese and spinach between pockets. Secure with toothpicks. Season with salt and pepper.

3. Heat oil in a large frying pan over medium heat. Add garlic. Cook for 1 minute or until fragrant. Add sage. Cook for 1 minute or until sage is crisp and garlic golden. Using a slotted spoon, transfer mixture to a plate lined with paper towel. Increase heat to high. Add chicken to pan. Reduce heat to medium. Cook for 6 to 8 minutes each side or until cooked through. Transfer to a plate. Cover. Set aside for 5 minutes.

4. Drain excess oil from pan. Heat over medium-high heat. Add 1/3 cup cold water. Bring to the boil. Cook, scraping pan, for 1 to 2 minutes or until reduced by half. Add butter. Cook, swirling pan, for 1 to 2 minutes or until butter has melted. Stir in garlic and sage.