Throw some cherry tomatoes in the pan halfway through and you have an instant saucy side dish. Quick, hand-chopped pesto gets spooned over the top of this dish for a beautiful fresh flavor boost, and dairy free olive oil mashed potatoes balance out the meal.
What you’ll need:
1 lb yukon gold potatoes 2 sprigs basil 1 garlic clove 1/2 oz parmesan cheese 2 skin on boneless chicken breasts 12 oz cherry tomatoes olive oil coarse salt freshly ground black pepper
small saucepan colander grater potato masher baking pan
Peel potatoes and cut into 1-2 inches chunks. Place in a small saucepan and cover with cold water by an inch. Add a teaspoon of salt and bring to a boil. Cook until potatoes are tender, about 10 minutes.
Meanwhile, remove leaves from basil and finely chop. Combine in a bowl with 3 tablespoons oil. Grate cheese and stir it in (reserving 1 tablespoon). Peel and finely chop garlic, then add to the bowl and season with salt and pepper.
When potatoes are cooked, drain and mash with ¼ cup olive oil and the reserved parmesan, and season with salt and pepper. Cover and keep warm.
Preheat broiler with rack in the middle of the oven. Put the chicken breasts in a baking pan and drizzle with 2 teaspoons olive oil and season with salt and pepper. Broil for 10 minutes.
Cut any large tomatoes in half. Toss tomatoes with 1 teaspoon olive oil and season with salt and pepper then add tomatoes to pan with chicken and broil for another 10 minutes, until chicken is cooked (tent the chicken with foil if browning too quickly).
Remove chicken and tomatoes from the oven and drizzle with pesto. Serve with mashed potatoes (reheating over medium heat if necessary). Enjoy!