Summary
Ingredients 300g essential Waitrose Charlotte potatoes, scrubbed and cubed 15g pack fresh rosemary, chopped 4tsp extra virgin olive oil 2 essential Waitrose British chicken breast fillets 1tbsp balsamic vinegar Juice of a lemon Method Preheat the oven to 220C, gas mark 7. Toss the cubed potatoes with the rosemary, 3tsp 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.
Meanwhile, prepare the chicken breasts (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.See the full content of this document
Extract
Home Cooking ; Balsamic Chicken with Rosemary Potatoes
Just before serving drizz...
See the full content of this document
Sponsored links
