Preheat the oven to 200°C.
Cut a pocket into the side of each chicken breast using a sharp knife.
Stuff the sliced soft goats' cheese into the chicken pockets and season with salt and pepper.
Heat 15ml of olive oil in an ovenproof frying pan and brown the chicken on both sides.
Transfer the pan to the oven and roast the chicken for 15 minutes.
Top the chicken with sliced crotin cheese and roast for 5 more minutes until the cheese melts.
Heat a griddle pan until it is smoking.
Toss the pepper, courgette, and aubergine in 30ml of olive oil and seasoning.
Griddle the vegetables for 5 minutes until tender, turning once.
Serve the stuffed chicken with griddled vegetables and halved boiled potatoes.