Ingredients
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
Method
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To make topping, combine all ingredients in a medium bowl. Season with salt and pepper.
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Place frozen potatoes on a large oven tray.
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Cook in a hot oven (200C) for about 30 to 35 minutes, or until golden and crisp. Remove.
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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.
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Place chicken in same hot oven with potatoes. Cook, for about 25 to 30 minutes or until chicken is cooked through.
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Serve chicken with potatoes and salad leaves.
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TIP:
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.
