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1
Preheat oven to 210 degrees Celsius
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2
Mix together the pasta sauce, 3 tablespoons of pesto, two tablespoons of garlic, sliced mushroom and a decent sprinkle of mixed herbs. Stir in a saucepan over medium heat to thicken
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3
Slice along the middle of the front of the chicken fillets, to form a pocket
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4
Open the pockets of the fillets and stuff with the prepared sauce
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5
Wrap the chicken fillets in foil to keep from drying out and put them in the preheated oven for 15 minutes
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6
While the chicken is in the oven cut the potatoes into wedges (in half and then half each side again) each potato should make 8 wedges
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7
In a bowl mix the potatoes around in 3 tablespoons of oil, then season with paprika powder
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8
Spread the wedges across a baking tray and pop in the oven for 15 minutes, turn over, and cook for an extra 15 minutes
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9
Remove from the chicken fillets from the oven and remove the foil. Coat the top of the chicken with the grated tasty cheese and sprinkle with herbs. Without the foil, cook for an extra 15 minutes
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10
In a small pan, splash in some extra virgin olive oil and individually saute the capsicum, spinach leaves, pine nuts and spinach. (this is a very quick process so try not to leave the sauteing alone)
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11
Remove the Chicken fillets and the potato wedges from the oven, and put them on a plate to serve, along with the sauteed items
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12
Season with feta cheese
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13
Serve with sour cream and sweet chilli sauce
