Ingredients 3 skinless chicken breasts
1 jar of pesto
100g of mascarpone
6 strips of pancetta
10 cherry tomatoes
3 maris piper potatoes
Put a pan of water on the boil and peel the potatoes. Once the water is boiling add the equal sized potatoes and leave to simmer for 5 minutes
Cut the middle of the chicken fillets almost in half, you want to create a 'pocket', so don't go all the way through. Now mix equal parts of mascarpone and pesto and stuff into the 'pocket' within the chicken. It won't all fit, so wrap the pancetta around the chicken fillets (2 per fillet), and the mascarpone mixture should stay put.
Remove the potatoes from the pan and add to a lightly oiled baking tray and put in the oven. In a seperate tray add the chicken and put them both in at 180 degrees (gas mark 4), for 45 minutes.
At this point you can relax/tidy the kitchen/light a few candles
After 30 minutes double check the chicken and potatoes. Put the cherry tomatoes in with the potatoes, and baste the roasters, and make sure the tomatoes are coated in oil too.
After another 15 minutes the food should be done!
Enjoy over candlelight, and your loved one will be wooed.