To make the filling, chop the defrosted broccoli and mix with the spring onion, red Leicester and Parmesan cheese. Using a sharp knife make an incision lengthwise on the side of each chicken breast to create a pocket and stuff with the filling. Wrap a piece of bacon around each breast and seal in a hot pan with a drizzle of olive oil for 2 minutes on both sides. Place onto a baking dish and continue cooking in the oven at 200°C for 12-15 minutes. Meanwhile, heat a little oil in the same pan and sauté together the chili and sweet potato until cooked and soft. In another pan, season and serve on the sweet potato with the chicken on top. Also, quickly sauté the kale leaves in another pan and serve together with the cooked sweet potatoes on 2 large serving plates with the chicken pockets cut in half and served on top.