Serves 4

What you need:
4 boneless chicken breast fillets
3 cloves of garlic (grated)
1/2 Spanish onion
1 parsnip
1 aubergine
1 red pepper
4 sticks of celery
1 tablespoon pesto
4 tablespoons olive oil
75g/3oz mushrooms
1 courgette
1 large carrot
1 medium potato
A little salt and freshly ground black pepper.

What you do:
Using a sharp knife cut a slot 1" wide and 2" deep into each chicken breast. Using a teaspoon or knife spread equal amounts of pesto inside each breast. Season chicken breasts with salt and pepper and set aside. Roughly dice all the soft vegetables, cutting the remaining hard vegetables (carrots,celery and potato) into thin slices (as these will take longer to cook). Combine all the vegetables, 3 tablespoons of olive oil, the grated garlic, season with a little salt and black pepper and toss well. Place mixture in a baking tray. Heat the remaining olive oil in a frying pan, add the fillets and brown well on both sides. Place fillets in a baking tray and cover with tin foil. Put both trays in a pre heated oven,210C/450 F /Gas Mark 7 and bake for 25 minutes. Stir the vegetables occasionally to ensure even cooking. Garnish with fresh tomato and parsley and serve immediately

Supplied by Matthew Somers, Fitzers, National Gallery, Merrion Square, Dublin, for the 1995 Happy Heart Eat Out campaign.