Italian chicken with pesto potatoes
This takes just 15 minutes to prepare and 20 minutes to cook. Serve with French beans, broccoli, carrots or courgettes. The chicken can be prepared ahead and cooked when required – serves 4.
- 12 tbsp balsamic vinegar
- 4 free-range/organic chicken breasts, skinned
- 125g mozzarella, sliced
- Salt and freshly ground black pepper
- 4 slices Tuscan ham
- 4 small bunches of cherry tomatoes on the vine
- Olive oil
- 500g new potatoes
- 2 tbsp good quality pesto
Heat the oven to 200°C/gas mark 6.
Put the balsamic vinegar in a small pan and reduce it by simmering over a medium heat until it becomes syrupy.
Make a small pocket in each of the chicken breasts. Using a sharp knife, make a cut about 4cm long in the fattest part of the breast.
Then, with the tip of the knife, make a pocket either side by cutting along the length of the slit within the flesh.
Season the mozzarella with salt and pepper and push some into each pocket. Wrap a slice of Parma ham around each chicken breast and place on a baking sheet.
Add the bunches of vine tomatoes to the baking sheet, drizzle over with a little olive oil and season everything with salt and freshly-ground black pepper. Place in the preheated oven and cook for 20 minutes or until the chicken is cooked through.
Meanwhile, cook the new potatoes in a large pan of boiling salt water, until tender (about 15 minutes depending on their size). Drain the potatoes, return to the pan and stir through the pesto.
To serve, place a chicken breast on each plate with a spoonful of potatoes. Arrange a bunch of tomatoes on each plate and drizzle the balsamic vinegar over them.