a) Boil a full kettle.

b) Quarter the salad potatoes (no need to peel).

c) Pour the boiled water into a medium saucepan with ½ tsp salt and bring back to the boil on high heat.

d) Once boiling, add the potatoes, reduce the heat and simmer until just tender, 12-15 mins. Once cooked, drain in a colander.

a) Meanwhile, quarter, core and thinly slice the apple (no need to peel).

b) Pop the apple and baby leaves into a medium bowl and drizzle with a little olive oil.

c) Set the salad aside. 

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

b) Repeat with the other breast(s) - you've butterflied your chicken! IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

a) Heat a drizzle of oil in a large frying pan on medium heat. 

b) Sprinkle the Mexican style spice mix over both sides of the chicken. 

c) Once hot, lay the butterflied chicken into the pan and season with salt and pepper. Cook until browned and cooked through, 5-6 mins each side.

d) Once cooked, transfer to a plate, spoon over the pineapple chutney. Turn to coat and allow to rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Just before serving, pop the drained potatoes back into the saucepan with a drizzle of oil. Mix in the aioli. 

b) Taste and season with salt and pepper if needed. 

c) Drizzle the balsamic glaze over the apple salad and mix together. 

a) Transfer the butterflied chicken to your plates. 

b) Serve the potatoes and salad alongside.