Cheesy Pesto Chicken

A simple, easy dinner from our friends at Mainland that all the family will love.

Prep time – 15 mins

Cooking time – 30 mins

Serves 2

Ingredients:

½ 400g can of cherry tomatoes

300g chicken breasts (boneless, skin off) 1 per serve

25g basil pesto

½ cup Mainland grated tasty cheese

300g agria potatoes chopped into 2.5cm chunks

½ Tbsp olive oil

½ handful fresh basil chopped

60g rocket

Method:

• Heat the oven to 180°C.

• Pour the juice and half of the cherry tomatoes into the base of a lasagne style baking dish, large enough for the chicken to fit in a single layer.

• Place the chicken breasts in the dish in a single layer and then divide the pesto between each breast, gently spreading it across the surface. Season with salt and pepper, add the remaining cherry tomatoes and sprinkle with cheese.

• At the same time toss the potatoes in a little oil and place in a medium sized roasting dish.

• Bake the chicken and potatoes for 35-40 minutes until the chicken is cooked through and the potatoes crisp. If the chicken is ready before the potatoes then remove from the oven and let it rest for a few minutes.

• Serve the chicken sprinkled with chopped basil with rocket and crispy potatoes alongside.

Chef’s tip

If you’re using large chicken breasts they will take a little longer to cook.

The Mainland Special Reserve range is available at supermarkets and retailers nationwide. For this and more Mainland recipes to make and share, head to www.mainland.co.nz.