Step 1 Preheat oven to 200°C. Line a large baking tray with baking paper.
Step 2 Cook cauliflower and potato in a large saucepan of boiling water for 15 minutes, or until tender, and then drain. Mash cauliflower in a large bowl with table spread and milk; season with cracked black pepper. Set aside and cover to keep warm.
Step 3 Meanwhile, combine semi-dried tomatoes and ricotta in a small bowl. Make a cut in the centre of the thickest side of each chicken breast to form a deep pocket. Fill each pocket with 2 basil leaves and a quarter of the ricotta mixture. Season stuffed chicken breasts with cracked black pepper.
Step 4 Spray a large non-stick frying pan with olive oil and set over medium-high heat. Add chicken breasts and cook for 2 minutes per side, or until browned. Transfer to prepared tray and bake for 10 minutes, or until golden and cooked through.
Step 5 Meanwhile, return frying pan to medium-high heat. Add zucchini and cook, stirring occasionally, for 7–8 minutes, or until lightly charred and just tender. Slice chicken breasts and serve with cauliflower mash and zucchini.