Total Time

50 min


15 min


35 min





This classic Italian dish couldn’t be more simple – or more delicious.


New potatoes, raw

600 g, halved

Calorie controlled cooking spray

4 spray(s)

Basil, fresh

1 tablespoons, leaves picked and roughly torn

Rapeseed Oil

2 teaspoons

Red Wine Vinegar

5 ml


1 medium, finely chopped

Chicken breast, skinless, raw

4 medium


500 g, sliced

Light Mozzarella

225 g

Balsamic Glaze

2 teaspoons


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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