This classic Italian dish couldn’t be more simple – or more delicious.
New potatoes, raw
600 g, halved
Calorie controlled cooking spray
1 tablespoons, leaves picked and roughly torn
Red Wine Vinegar
1 medium, finely chopped
Chicken breast, skinless, raw
500 g, sliced
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Put the potatoes in a large roasting tin, mist with the cooking spray, then bake for 15 minutes.
- Meanwhile, finely chop 1 tablespoon of the basil leaves and mix together with 1 teaspoon of the oil, the red wine vinegar and the shallot.
- Put the chicken into the tin with the potatoes. Top each chicken breast with 3 slices of tomato and spoon over the basil and shallot mixture. Return to the oven and cook for a further 20 minutes, until the potatoes are tender and golden and the chicken is cooked through.
- Combine the remaining tomatoes, basil and rapeseed oil with the mozzarella and season to taste. Serve with the potatoes and chicken, drizzled with the balsamic glaze.