In partnership with Mainland
A simple, easy classic dinner that all the family will love.
Prep time – 15 mins
Cooking time – 30 mins
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Serves 2
Ingredients:
| ½ × 400g | can of cherry tomatoes |
| 300 g | chicken breasts (boneless, skin off) 1 per serve |
| 25 g | basil pesto |
| ½ C | Mainland grated tasty cheese |
| 300 g | agria potatoes chopped into 2.5cm chunks |
| ½ tbsp | olive oil |
| ½ | handful fresh basil chopped |
| 60 g | rocket |
Method:
- Heat the ovent 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 tips:
- 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
