2 tablespoons, level
1 tablespoons, level
Morrisons Garlic Powder
5 g, as purchased
1 teaspoons, level
400 g, cut into 2cm cubes
1 medium, diced
2 teaspoons, level
Chicken breast, skinless, raw
½ small, thinly sliced
125 g, diced
Aldi Solesta Pitted Black Olives in Brine
8 serving(s), drained, drained and sliced
- Preheat the oven to 200°C, fan 180°C, gas mark 6. In a small bowl, combine the passata, tomato purée, vinegar, oregano, garlic powder and fennel seeds, then season and set aside.
- Put the potatoes and onion in a pan, cover with water and bring to the boil. Cook for 3 minutes, then drain well. Transfer to a roasting tin and toss with the olive oil, dried thyme, black pepper and a little salt. Roast for 15-20 minutes, until crisp and golden.
- Meanwhile, butterfly the chicken breast fillets by slicing horizontally almost to the other side and opening like a book. Brush all over with the oil. Heat a griddle pan over a high heat, sear the chicken for 1 minute on each side, then transfer to a roasting tin. Add the onion to the tin, spoon the sauce over the chicken then scatter over the mozzarella and olives. Bake alongside the potatoes for 15-20 minutes, until the cheese is melted, the sauce is bubbling and the chicken is cooked through.
- Serve the chicken and potatoes garnished with the basil.