Chicken with Sun Dried Tomatoes Pesto & Potatoes

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Switch your chicken dinner up! Try this Sun Dried Tomato Chicken & Potatoes from Sicily. It's quick and easy, plus really tasty.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 2

Course: Main Course

Cuisine: Italian

Calories: 850

2 chicken breasts filleted
10 Pitted Black Olives in Brine
1/2 jar Sundried Tomato Paté Small
salt and pepper for your potatoes only The sundried tomato pesto is very flavourful so it doesn't need more.
2 cloves garlic
1 tbsp fresh or dry oregano
4 medium potatoes
2 tbsp Belmorso Extra Virgin Olive Oil

Wash, peel and cut your potatoes into large chunks.
Boil them for 10 minutes.
Cut your chicken breast into large strips. Sauté in a pan with the minced garlic and 2 tablespoons Belmorso EVOO.
Pre-heat your oven at 180 degrees Celsius.
Coat your baking dish with olive oil, with some foil or baking paper.
Add the pre-boiled potatoes to the bottom, and season.
Add the sun dried tomatoes pesto, the olives and the oregano to the sauteed chicken and garlic.
Transfer on top of the potatoes in the baking dish.
Bake for 20 minutes. Take out of the oven and serve.

Calories: 850kcal

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