Pre-heat your oven to 200°C/180°C fan/gas mark 6.
Put the cubed potatoes into a roasting tray and toss in 2 tablespoons of the olive oil, the garlic, chopped rosemary, salt and pepper. Place in the oven and roast for 20 minutes, turning occasionally. If they are starting to brown too quickly, cover loosely with foil.
Using a sharp knife, make a deep incision down one side of each chicken breast to form a pocket in each. Divide the sliced mozzarella and basil leaves between them and place into the pockets, season with salt and pepper. Wrap two slices of pancetta or Parma ham around each stuffed chicken breast and sit the chicken in a baking dish. Drizzle with the remaining olive oil and place in the oven for 10 minutes.
Scatter the cherry tomatoes around the chicken and return to the oven for a further 8-10 minutes until the tomato skins have split and they are starting to become all juicy. Serve the cooked chicken and tomatoes with the crunchy flavoursome potatoes.
*All information included in this recipe has been provided by Greenvale potatoes, and has been created by recipe writer and cook Jo Pratt.