Be healthy and happy with this Mediterranean chicken, garlic potatoes and green bean recipe.
For the chicken:
- 2 Skinless chicken breasts
- Small handful of dried black olives
- 1 onion
- 1 tomato
- 2 springs of fresh tarragon
- 2 sprigs of fresh parsley
- Salt & pepper
- 1 egg – lightly beaten
- Breadcrumbs
For the potatoes
- 2 large potatoes
- 50g butter
- Garlic crushed
- 1/4 pint of cream
- ¼ milk
- 3 cloves of garlic
- Pepper
- Chopped parsley
- Place the peeled onion, black olives and the herbs into your food processor and blitz for 15 – 20 seconds.
- Cut your tomato into quarters and remove the centres then add to the mix and blitz for a further 10 – 15 seconds. Add a pinch of salt and some cracked black pepper.
- Peel the potatoes and then slice them in your food processor.
- Add the crushed garlic and the slightly softened butter.
- Take an oval medium sized baking dish and smear the sides and base of the dish with garlic butter. Layer the potatoes in the dish, seasoning as you go with parsley and salt & pepper to create four layers.
- Add the cream and milk mix to almost cover the top layer.
- Take the chicken breast and cut them along the long side – butterflying them out. Place a good spoonful of the mixture along the central section of the butterfly. Then fold over to recreate the chicken breast shape again.
- Use your food processor again to create some breadcrumbs. Put some flour into a bowl and add salt and pepper. Then, whisk the egg in a separate bowl.
- Put the potatoes dish into a pre-heated fan oven 150 C (non-fan oven 170 C). Bake for around 40 minutes. The top will have a good brown colour and the mix should be just a little runny.
- Meanwhile, dip the chicken in the seasoned flour, dip in the egg wash and then roll in the breadcrumbs.
- Place the chicken on to a baking tray and place in for 30 – 35 minutes. At 15 – 20 minutes turn once to ensure a lovely golden colour all over.
Recipe by Russell Hobbs
