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 breast 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! TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

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

Put the cream cheese into a medium bowl with 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 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 breast, 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.

When the potatoes have about 10 mins left, remove the tray from the oven and scatter over the bacon lardons. Return to the oven to cook for the remaining time. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

While the chicken cooks, bring a large saucepan of water to the boil with ½ tsp salt.

Cut the broccoli into florets (like small trees), halving any large ones. Trim the green beans.

When about 5 mins of baking time remain, add the broccoli and beans to the boiling water and cook until just tender, 4-6 mins, then drain in a colander.

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

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