Chicken stuffed with almond and tomato

1 Preheat oven to 200°C. Spray a large baking dish with oil. Process half the coriander, almonds, tomatoes, chilli and lime juice in a food processor until thick.

2 Cut sides of each chicken breast and spoon sauce into pocket. Place chicken in baking dish. Spray with oil. Bake for 20-25 minutes, or until chicken is cooked through.

3 Microwave potatoes with 2 tablespoons of water for 4 minutes, or until just tender. Drain and cool. Spray a non-stick frying pan with oil. Cook potatoes over a medium-low heat until golden brown. Add tomato and cook for 1 more minute. Season with pepper.

4 Divide potatoes among 4 plates and top with a chicken fillet. To make side salad, toss watercress, corn and avocado in a bowl. Add dressing just before serving.