Ingredients
750g bag frozen potato wedges
4 x 250g chicken breast fillets, trimmed
1 tablespoon olive oil
½ cup light cream for cooking
½ cup garlic dip
2 tablespoons chopped fresh parsley
1/3 cup sundried tomato strips, drained
4 slices wholegrain bread, cut into 1.5cm pieces
½ cup finely grated parmesan
Mixed salad leaves and bottled balsamic salad dressing, to serve
Method
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Cook wedges according to packet directions. Remove.
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Meanwhile, season chicken with salt and pepper.
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Heat oil in a medium, ovenproof frying pan over a medium to high heat. Add chicken. Cook for about 3 to 4 minutes, on each side, or until golden brown. Remove pan from heat.
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Pour cream into a bowl. Stir in dip, parsley and tomatoes. Spread evenly over top of chicken. Top with bread and parmesan.
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Transfer frying pan to a moderate oven (180C). Cook, for about 25 minutes or until chicken is cooked through and golden brown. Remove. Stand for 5 minutes.
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Serve with potato wedges and salad leaves tossed with dressing.
TIP! Garlic dip is available from major supermarkets. Cook the wedges first, then return to a second shelf in the oven in the last 10 minutes of cooking the chicken, so they are hot and crisp.
