Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, sprinkle over the dried oregano, then season with salt and pepper.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Lay a chicken fillet onto your chopping board, place your hand flat on top and slice into it from the side until there's 2cm left (be careful not to slice all the way through). Open it up like a book - you have butterflied your chicken!

Repeat with the remaining fillet(s), then place onto a lightly oiled baking tray. Set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Peel and grate the garlic (or use a garlic press).

Put the cream cheese into a medium bowl with the garlic and half the grated hard Italian style cheese. Season with salt and pepper, then mix to combine.

Put the remaining hard Italian style cheese in another medium bowl with the panko breadcrumbs and olive oil for the crumb (see pantry for amount). Season and mix well.

Spread the cream cheese mixture over the top of each chicken fillet, then sprinkle over the breadcrumbs.

Bake on the top shelf of your oven until golden and cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken cooks, bring a large saucepan of water to the boil with 1/2 tsp salt.
Cut the broccoli into florets (like small trees), halving any large ones.

When about 5 mins of baking time remain, add the broccoli to the boiling water and cook until just tender, 3-5 mins, then drain in a colander.

If you'd like to, cut your cheesy chicken into 2cm slices, then serve with the roast potatoes and broccoli alongside.

Finish with a dollop of ketchup (see pantry for amount) for dipping.

Enjoy!