650g bag frozen traditional roast potatoes
4 x 250g chicken breast fillets, trimmed
2 tablespoons olive oil
2 tablespoons fresh basil paste
¾ cup finely grated parmesan
Mixed salad leaves, to serve
FOR THE TOPPING
2 large vine-ripened tomatoes, chopped
½ small red onion, finely chopped
1/3 cup drained, sliced kalamata olives
2 cloves garlic, finely chopped
To make topping, combine all ingredients in a medium bowl. Season with salt and pepper.
Place frozen potatoes on a large oven tray.
Cook in a hot oven (200C) for about 30 to 35 minutes, or until golden and crisp. Remove.
Meanwhile, toss chicken with oil in a large bowl. Season with salt and pepper. Place on a large oven tray lined with baking paper. Spread 2 teaspoons paste over each fillet. Spoon over topping, pressing on to coat. Sprinkle with parmesan.
Place chicken in same hot oven with potatoes. Cook, for about 25 to 30 minutes or until chicken is cooked through.
Serve chicken with potatoes and salad leaves.
Fresh basil paste is available in tubes from the refrigerated fruit and vegetable section of major supermarkets. Try replacing with fresh basil pesto, if preferred.