Goat’s cheese and fig-stuffed chicken with rocket, blueberry and pumpkin salad

Step 1

Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.

Step 2

Place pumpkin on prepared tray. Drizzle with 1 tablespoon oil. Sprinkle with half of the fennel seeds. Season. Bake for 15 minutes.

Step 3

Meanwhile, combine goat’s cheese, fig, lemon rind, parsley and remaining fennel seeds in a small bowl. Place 1 chicken fillet between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, pound until 1cm thick. Repeat with remaining chicken. Place chicken, smooth-side down, on a work surface. Divide goat’s cheese mixture among chicken. Season. Roll up each fillet to enclose stuffing. Tie up with kitchen string at 3cm intervals to secure.

Step 4

Heat remaining oil in a large frying pan over medium-high heat. Cook chicken, turning, for 6 minutes or until browned all over. Transfer to tray with pumpkin. Bake for a further 10 minutes or until chicken is cooked through and pumpkin is tender. Rest chicken for 5 minutes. Discard kitchen string. Slice chicken thickly.

Step 5

Meanwhile, add butter to frying pan over medium heat. Cook for 5 minutes or until butter starts to brown. Add lemon juice. Cook for 1 minute. Season.

Step 6

Divide rocket, pumpkin, blueberries walnuts and avocado among serving plates. Top with chicken. Serve drizzled with lemon butter.