Pesto Potatoes with Grilled Chicken and Bacon

2614

31%

626

31%

35.1g

50%

6.4g

50%

3.1g

1.9g

31%

12-15 baby or new season potatoes, cut in half

4 chicken breasts

8 rashers of bacon

2 tablespoons of chopped semi sundried tomatoes (or fresh tomatoes)

For the Pesto:

½ garlic clove, peeled and chopped

3 good handfuls of fresh basil leaves, hopped

A handful of pine nuts, very lightly toasted

A good handful of freshly grated parmesan cheese

Rapeseed oil

A small squeeze of lemon juice

or alternatively, use a jar of pre-made pesto

Cut the potatoes in half and place in a saucepan of salted water. Bring to the boil then turn down the heat and simmer for 8-10 minutes or until the potatoes are tender when skewered with a knife. Drain and set aside.
Meanwhile, place all the pesto ingredients, except the oil and lemon juice, in a food processor and turn on to a medium speed. Slowly pour in the oil until blended together. Add the lemon juice. Remove from the processor and store in the fridge in an airtight jar until needed.
Heat the griddle pan and lightly oil with additional rapeseed oil. Cut open the chicken in the middle lengthways, halfway over, but don’t go the whole way through. You want to be able to open the chicken like an escalope and cook quickly. Season the chicken and grill on both sides until the chicken is cooked though. Grill the bacon under a moderate heat until crispy, then cut into strips.
Add the pesto, tomatoes and bacon to the warm potatoes and stir in well, crushing some of the potatoes. Top the potato mixture with the chicken and drizzle with extra pesto.