Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Place a large saucepan of water on the boil for use in Step 1 and preheat your oven to grill.

Washing Instruction

Wash your hands, green beans, cherry tomatoes and baby potatoes well.

Gino's Tip

Lay your chicken breast on a chopping board and, with the edge of a knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice it in half widthwise almost to the other edge. Keep that edge intact and open the breast along the "fold."

Step 1 - Pesto Potato Salad

Boil your halved baby potatoes in a large saucepan of salted water for 10-12 minutes. Drain through a colander and set aside till later. Cook your green beans in your large saucepan of boiling water for 6-8 minutes. Shock in a bowl of ice water and drain through a colander. Once your potatoes and green beans are done, combine them with your cherry tomato halves, sun-dried tomatoes (use your discretion with regards to your kids) and basil pesto in a large mixing bowl. Taste and season your salad with salt and pepper.

Step 2 - Cheesy Chicken

Season your butterflied chicken breasts with salt and pepper. Heat a large frying pan over high heat. Add a glug of olive oil and fry the breasts for 2-3 minutes on each side. Transfer to an oven tray and place a dollop of DailyDish Cheese Sauce on top of each along with your grated mozzarella. Pop in the oven and grill for 2-3 minutes until the sauce is hot and the cheese is gooey.

To Serve

Place your pesto potato salad as your base and top with your cheesy chicken.