Ingredients
1 tbsp olive oil
2 chicken breast fillets
trimmed
1kg baby new potatoes
such as Nicola
½ cup pesto
homemade or good-quality store-bought
Equipment
- 1 saucepan
- 1 non-stick frypan
Instructions
- Wash or peel potatoes, place in a saucepan, cover with water and boil until tender. Drain potatoes, reserve two tablespoons of pesto and stir the remainder through the potatoes. Cover while you cook the chicken.
- Heat oil in a non-stick frypan over medium-to-high heat. Pan fry chicken breasts until golden and cooked through (about 5 minutes each side). Set aside for 5 minutes.
- Slice chicken breasts, serve topped with some reserved pesto, the pesto potatoes and a salad.
Notes
Tip
If the kids won’t eat potatoes with green bits, stir some butter or margarine through their serves and keep all that beautiful pesto for your own potatoes.
Variation
For an even easier meal, use leftover roast chicken or a store-bought BBQ chicken.
