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
Cook wedges according to packet directions. Remove.
Meanwhile, season chicken with salt and pepper.
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.
Pour cream into a bowl. Stir in dip, parsley and tomatoes. Spread evenly over top of chicken. Top with bread and parmesan.
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.
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.