Serves 4

1 cup grated tasty or gruyère cheese

½ cup flat-leaf parsley leaves, finely chopped

2 tbsp finely chopped chives

16 thin slices pancetta

4 chicken breast fillets

2 tbsp olive oil

1kg small new potatoes, scrubbed

125g sweet baby corn

20g butter

1 Preheat oven to 180°C. Combine cheese and half the parsley and chives in a bowl. Place 4 pancetta slices onto a chopping board, forming a square shape. Cut a chicken breast through the centre and open out flat. Place onto pancetta. Sprinkle ¼ cheese mixture onto chicken. Roll chicken and pancetta, enclosing filling. Secure with kitchen twine. Repeat with remaining pancetta, chicken and filling.

2 Heat 1 tbsp oil in a non-stick frying pan over medium heat. When hot, add chicken rolls and cook for 5 minutes or until browned on all sides. Transfer to a baking tray. Bake 
for 10 minutes or until cooked through.

3 Meanwhile, place potatoes into a saucepan and cover with cold water. Place over a high heat and bring to the boil. Simmer for 10 minutes or until just tender when tested in the centre with a skewer. Drain and slice. Cut corn in half lengthways.

4 Reheat pan with remaining oil and butter. When butter has melted and is sizzling, add potatoes and corn. Cook, tossing occasionally, until golden. Season with salt and pepper. Add remaining herbs. Toss until combined. Spoon vegetables into shallow serving bowls. Slice each chicken roulade 
and place onto bed of vegetables. Serve.