Ingredients
500g bag baby red potatoes, halved
4 x 250g chicken breast fillets
1/3 cup garlic butter
1⁄2 cup fresh basil leaves
1⁄2 cup sundried tomato strips
4 thick slices mozzarella (160g)
2 tblsps olive oil
2 zucchini, coarsely chopped
Method
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Microwave potatoes until tender. Drain. Keep warm.
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Meanwhile, cut each chicken fillet through the side to open out at, without cutting all the way through. Spread each with 1 tblsp butter. Top evenly with basil leaves, tomatoes and cheese. Season with salt and pepper. Fold over to enclose. Tie two pieces of kitchen string around each fillet to secure.
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Heat half the oil in a large, non-stick frying pan over a medium to high heat. Add chicken. Cook for about 3 minutes on each side, or until browned. Cover with lid. Cook for a further 7 minutes, or until chicken is cooked through.
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Meanwhile, heat remaining oil in a separate, large, non-stick frying pan over a medium to high heat. Add potatoes, cut-side down. Cook, turning occasionally, for about 3 minutes, or until lightly golden. Add zucchini. Cook, covered, stirring occasionally, for a further 5 minutes, or until zucchini is tender.
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Serve chicken with potatoes and zucchini. Spoon over pan juices.