Chicken & baked potatoes with chargrilled tomato and chilli

Step by Step

Step 1

Preheat the oven to 190ºC, gas mark 5. Soak the sundried tomatoes in boiling water for 30 minutes. Meanwhile, place the potatoes into a roasting tin and rub with about 1 tsp oil, then sprinkle with salt and bake for 1 hour, or until golden and tender.

Step 2

Warm a griddle pan over a high heat and, once hot, add the fresh tomatoes and chilli. Cook, turning occasionally, until blackened. Transfer the tomatoes, chilli and drained sundried tomatoes to a blender and whizz to a paste with the almonds, garlic and remaining oil. Season

Step 3

Rinse the griddle pan and return to a medium heat. Season the chicken and drizzle with a little oil. Cook the chicken for 12-14 minutes until golden, thoroughly cooked, the juices run clear and there is no pink meat. Let it rest for a few moments, then slice. Split the potatoes, divide between 2 plates, then spoon over the tomato sauce. Lay the chicken on top and add a mound of rocket, drizzled with a little oil and sherry vinegar.

Ingredient

Red chilli

1 1
Garlic

1 1
Wild rocket

25 grams 0.06 lbs
Cooks' ingredients sundried tomatoes

6 6
Essential olive oil

4 tsp 4 tsp
Essential chicken breast fillets

300 grams 0.66 lbs
Essential charlotte potatoes

300 grams 0.66 lbs
Essential tomatoes

3 3
Almonds

30 grams 0.07 lbs

Chicken & baked potatoes with chargrilled tomato and chilli

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

How do you feel?

Related Recipe

Chipotle-roasted salmon with warm tomato salsa

Pan-fried chicken with apples & rosemary

Cheesy chicken & spinach pasta bake