1

Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Place the potato wedges on a baking tray and mist with the cooking spray. Mix well and season with freshly ground black pepper. Bake for 40 minutes, turning occasionally, until cooked through.

2

Meanwhile, sandwich the chicken breasts between two sheets of cling film, place on a board and bash with a rolling pin until about 3 cm thick. Mix together the Philadelphia, ham and chives and spoon equal amounts of the mixture on to the chicken breasts. Fold over to make a parcel and press down to seal.

3

Mix the breadcrumbs with the parsley in a shallow dish. Place the flour and egg in separate shallow dishes and have a non-stick baking sheet to hand. Dip each chicken parcel first into the flour, then the egg and then the breadcrumbs, repeating the egg and breadcrumbs if the parcels are not fully coated. Place on the baking sheet, mist with cooking spray and bake alongside the wedges for 20–25 minutes, until golden and cooked through.

4

Meanwhile, put the tomatoes on another baking sheet, drizzle with the olive oil and roast for 10–15 minutes. Serve with the chicken parcels and potato wedges.