Chicken with Sun Dried Tomatoes Pesto & Potatoes
Switch your chicken dinner up! Try this Sun Dried Tomato Chicken & Potatoes from Sicily. It's quick and easy, plus really tasty.
Equipment
- 1 medium pot
- 1 large pan
- 1 medium baking dish
- 1 chopping board
- 1 chopping knife
- 1 silicone spoon
- 2 teaspoons
- kitchen foil or baking paper optional
Ingredients
- 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
Instructions
- 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.
