This recipe is lovely with either baked salmon or chicken. Rocket pesto can be purchased from good delis or you can make it yourself in the same way you'd make basil pesto.
I served this dish with cauliflower. Its soft flavour complimented the dish beautifully.
Pre heat the oven to 180 degrees Celsius.
Heat the tea oil in a large non stick frying pan until it's hot but not smoking. Add the capers and cook until they darken in colour. Using a slotted spoon remove the capers, draining the oil back into the pan. Place the capers onto absorbent paper to remove excess oil.
Sear the chicken in the same oil for 2 minutes each side then transfer onto a baking tray and place in the oven to cook for 15 minutes. Retain the pan with the oil.
Using the same pan again, cook the potatoes for 3 - 4 minutes each side until the turn slightly golden. In the final 2 minutes toss through the capers and rocket until the rocket has wilted through the potatoes.
Serve the potatoes under the chicken breast and top with spoonful of pesto.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 40 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 2246 kj |
| Calories | 537 kcal |
| Fat | 28.7 g |
| Saturated Fat | 5.4 g |
| Total Carbohydrate | 27.6 g |
| Total Protein | 39.4 g |
| Fibre | 4.8 g |
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