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    Balsamic chicken with rosemary potatoes

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    Balsamic chicken with rosemary potatoes

    Simple, stylish supper, great mix of flavours and only £2.80 per serving

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 2

    Ingredients

    • 300g essential Waitrose Charlotte potatoes, scrubbed and cubed
    • 15g pack Fresh rosemary, chopped
    • 4 tsp Extra virgin olive oil
    • 2 essential Waitrose British Chicken Breast Fillets
    • 1 tbsp Balsamic vinegar
    • ½ Lemon, juice of

    Method

    1. Preheat the oven to 220ºC, gas mark 7. Toss the cubed potatoes with the rosemary, 3 tsp of the oil and seasoning, and arrange in a single layer over the base of a roasting tin. Cook for 30 minutes turning once until crisp and golden.
    2. Meanwhile, prepare the chicken beasts (see Cook’s tip). Heat the remaining tsp of oil in a non-stick frying pan or ridged griddle pan. Add each butterflied chicken breast and cook for 6 minutes each side until golden brown and cooked through.
    3. Just before serving drizzle the vinegar over the chicken and add the lemon juice. Cook for 1 minute, then season. Drain the potatoes on kitchen towel and serve with the chicken, lemon wedges and a rocket salad.

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    Cook's tips

    To butterfly the chicken: place the chicken fillets on a chopping board and remove each inner fillet. Then, using a knife parallel to the chopping board, carefully slice each breast in half widthways, keeping the edge intact. Open the breast out along the fold.

    Drinks recommendation

    New World Chardonnays often have ripe, tropical fruit flavours which lend themselves well to fuller textured meals, try Robert Mondavi Woodbridge Chardonnay 2007, California, USA

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