Mix together the olive oil, garlic and basil for the potatoes and leave to stand and infuse for at least an hour.
Preheat the oven to 180’C
Make the stuffing for the chicken by mixing together the goats cheese, chives, tomato puree, garlic, lime juice and salt and pepper
Make a small incision in the side of the chicken breast with a sharp knife and push the knife down the middle of the chicken breast, being very careful not to push it through. Remove the knife and push your finger into the cut and spread it out as big as you can get it.
With your finger, push the filling in a little at a time until the hole is well filled.
Place the ribbons of courgette onto a chopping board so that they over-lap each ribbon by about a half and then place the chicken breast on top and roll the courgette around it. Repeat with the second breast and then place in the fridge until you need it.
To make the ratatouille, fry the onion in the oil in an oven proof casserole dish for 5 minutes until soft and then add the rest of the vegetables. Stir to coat well in the oil and fry for 3-5 minutes.
Add the red wine and simmer until the veg has soaked up most of the wine.
Add the remaining ingredients and then place in the oven for 40 minutes to an hour
Meanwhile, boil the potatoes in salty water for 10-15 minutes until just soft and then drain and dry off by returning to the heat for a few seconds.
Place in a roasting tin and coat in the oil and salt and pepper
Place the chicken in another roasting tin, brush with a little olive oil and place in the oven, along with the potatoes for half an hour.
When the chicken is cooked through and the potatoes are crispy plate and serve with the ratatouille