Potato Salad With Butterfly Chicken

Bring a saucepan of water to the boil and preheat your grill to the maximum. When the water boiling, drop in the potato halves and simmer for 5 minutes. When the time is up, carefully lower in the eggs and boil for a further 7 minutes. Drain the potato and eggs in a sieve or colander. While potato and eggs are cooking, place the chicken breast flat on a chopping board and, using a sharp knife, slice into the side of the breast and cut almost to the very end - as if you are cutting the breast in half from the side, but stopping just short. Open the breast up like a book and sprinkle with the smoked paprika and a generous pinch of salt and pepper. Place onto to the grill pan or a baking tray and slide under the grill. Cook for 5 minutes on each side, by which time it should be perfectly cooked. Check by slicing into it to make sure that the meat is white all the way through, with no raw pink bits left. Turn off the heat and leave the chicken to rest until you're ready to eat. Tip the potatoes into a bowl and add the creme fraiche. Peel the eggs and carefully separate the yolks and the whites - don't worry about being perfect here. The yolk should be cooked around the edge, but still a runny. Drop the yolks in with the potatoes, add a generous pinch of salt and pepper and mix the ingredients well. Crumble the egg whites in with the potatoes, adding the spring onions and gently mix together. Slice the chicken and serve on top of the potato salad with a side of greens.