Roast chicken breasts on savoury mashed potatoes

Recipe from: 9/9/1999 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 1
    lemon, juice
  • 6
    deboned chicken breasts with skin
  • salt and freshly ground black pepper
  • 45
    prepared olive tapenade (optional)
  • 30
    coarsley chopped mixed fresh herbs
  • 6
    large floury potatoes, scrubbed and boiled
  • 8
    sun-;dried tomato halves in olive oil, coarsely chopped
  • salt and freshly ground black pepper
  • 15
    chopped mixed fresh herbs


Preheat the oven to 180 °C and brush an ovenproof dish with a little olive oil. Sprinkle the lemon juice over the chicken breasts and marinate for 30 minutes. Season with salt and pepper. Mix the tapenade and herbs and spread underneath the chicken breast skin. Pull the skin back into position and secure with cocktail sticks. Arrange the chicken breasts skin side facing up in an ovenproof dish and roast for 20 to 30 minutes or until tender and done. Meanwhile boil the potatoes in their jackets, remove the skins and mash the flesh. Add the sun-dried tomatoes, seasonings and herbs and mash again to distribute the tomatoes. Moisten the mashed potatoes with a little of the liquid from the sun-dried tomatoes if the mixture seems a bit dry. Spoon a little of the mashed potatoes onto hot serving plates or into bowls, arrange the chicken breasts and vegetables of your choice on top and serve hot.

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