Cheesy pesto chicken

In partnership with Mainland

A simple, easy classic dinner that all the family will love.

Prep time – 15 mins

Cooking time – 30 mins

Serves 2

Ingredients:

½ 400g can	of cherry tomatoes
300g	chicken breasts (boneless, skin off) 1 per serve
25g	basil pesto
½ cup	Mainland grated tasty cheese
300g	agria potatoes chopped into 2.5cm chunks
½ Tbsp	olive oil
½ handful	fresh basil chopped
60g	rocket

Method:

• Heat the oven to 180°C.
• Pour the juice and half of the cherry tomatoes into the base of a lasagne style baking dish, large enough for the chicken to fit in a single layer.
• Place the chicken breasts in the dish in a single layer and then divide the pesto between each breast, gently spreading it across the surface. Season with salt and pepper, add the remaining cherry tomatoes and sprinkle with cheese.
• At the same time toss the potatoes in a little oil and place in a medium sized roasting dish.
• Bake the chicken and potatoes for 35-40 minutes until the chicken is cooked through and the potatoes crisp. If the chicken is ready before the potatoes then remove from the oven and let it rest for a few minutes.
• Serve the chicken sprinkled with chopped basil with rocket and crispy potatoes alongside.

Chef’s tip

If using large chicken breasts then they may take a little longer to cook.

The Mainland Special Reserve range is available at supermarkets and retailers nationwide. For this and more Mainland recipes to make and share, head to nzherald.co.nz/eatwell