Rolled chicken with craisins

It was the weekend. We'd spent it productively. We were going to go out to dinner as a gastronomic pat on the back for everything we'd achieved. Then we realised what the time was and that we were tired, grubby and just wanted to have a shower before sitting down to a decent meal and a glass of something cold and refreshing, preferably while dressed in (clean) trackies. Ah, life in the suburbs.

So, while Tim finished unclogging the down-pipe in the back yard, I rummaged through my fridge and pantry, desperately trying to find something worthwhile. Tim had been away and I'd been busy, so I hadn't done the groceries yet. I had some fresh, free-range chicken breasts. I had a packet of craisins. I had sweet potato. I had an idea!

It was as simple as stuffing the chicken with a few fresh ingredients, pan frying to a nice brown, and then letting them cook through while the sweet potato boiled and I turned it into mash. By the time Tim had washed up, dinner was on. Nice. Sometimes the best meals are the unplanned, quick jobs that you don't have time to mess up.

Ingredients

2 free range chicken breasts

1/3 cup polenta

1/4 cup craisins

1/4 cup shredded mozzarella

1 tbsp sesame seeds

1 tbsp lemon zest

tsp dried parsley leaves

juice of 1/ lemon

1/2 cup dry white wine or verjuice

1 tbsp butter

olive oil

salt & pepper

Place the chicken breasts on a board with the thickest part facing you. With one palm flat on the breast (the chicken breast, not your own or somebody else's), slice horizontally through the breast until you're almost all the way through.

In a small bowl, mix all the other ingredients well, except for the butter, olive oil and wine or verjuice. Fold the chicken breasts open, being careful not to break them completely open. Take half the mixture and press it onto the bottom half, and then press the top half of the breast over the top. Cram it all in and secure at the side with a skewer. The breasts should now resemble little bulging packages.

In a heavy fry pan, splash in some olive oil and the butter and heat it up. Brown the breasts on both sides. Pour in the wine and if you want to, throw in another small handful of craisins. Turn the heat down and cook, covered, for 20 minutes or until cooked through but not dry.

To make the sweet potato mash, peel and chop up one large sweet potato. Boil it until soft, drain and mash with some butter or olive oil. Salt to taste.

When the chicken is done, remove the skewers and slice into thick pieces. Place on the mash and pour some of the juices over and sprinkle with some finely chopped, fresh flat leaf parsley. Serve with a small, green salad and a nice glass of white.