Using the oil from a jar of Sundried Tomatoes puts a tasty twist on roasted new potatoes with this Mediterranean chicken dish.
Red Pesto and Sundried Tomato Chicken with Tomatoey New PotatoesPrint This
- Two Organic chicken breasts
- Two Tbls red pesto
- 4 or so sundried tomatoes chopped
- 6 Basil leaves chopped
- 4 Slices of Serrano ham
- Jersey Royals
- Half the oil from a small jar of sundried tomatoes
- Half a red and green pepper
- 1 Red onion
- 200g Baby plum tomatoes
- 6 Asparagus spears
- Olive oil
- Salt and pepper
Par boil your potatoes in boiling water for 8-10 minutes and then pop them into a mixing bowl. Cover them with the tomato oil, and a generous sprinkling of salt and pepper, place them onto a baking tray and pop into the oven at 190°C for 10 minutes.
Meanwhile, cut a slit into the chicken breasts side on, enough to be able to stuff them with the pesto filling. Mix up the red pesto, chopped sun dried toms and basil in a bowl and carefully spoon into the slits in the chicken. Once the mixture is in place, carefully wrap each breast in two slices of the Serrano ham so that the slit pulls together to prevent too much escaping during cooking. Place the breasts into an oven dish and pop some grease proof paper over the top – this should keep the meat moist during cooking.
Prep all your veg, de-seeding the pepper and cutting into chunks, peel the onion and cut into chunks, half the tomatoes and chop the woody stalks from the asparagus. Coat the veg in olive oil and season with salt and pepper.
Once the potatoes have cooked on a high for 10 minutes turn the oven temperature down to 180°C. Put the chicken and the oiled peppers and onion into the oven for 15 mins. After 15 mins add the tomatoes and the asparagus, take the grease proof top off the chicken and cook for another 10 minutes.
The chicken should cook in 25-30 mins, but check it with a skewer or similar to see if the juices run clear.
Serve the chicken with the roasted potatoes and veg.