4large potatoesYukon Gold or Russet potatoes, about 1 ½ lbs
½tspsalt
½tsppepper
1 ½tbspcornflour / cornstarch
1– 2 tbsp oil
Chopped parsley
Instructions
Potato Fries
Preheat oven to 425°F.
Slice potatoes to 1 cm thick slices and then cut them into 1 cm thick batons.
Place potatoes in a bowl and add salt and pepper and cornflour/cornstarch. Toss well to coat.
Prepare a baking tray by lining it with some parchment paper. Spread the oil on the surface of the parchment paper and place the potatoes on it in a single layer.
Bake in preheated oven for 10 – 15 minutes, while you prepare the pesto and bacon crumbed chicken breast (see below). At the 15 minute mark, turn the fries over, to evenly crisp up on the other side as well.
Lower heat to 375°F and cook for a further 15 - 20 minutes along with the chicken breast.
Optional – add some grated Parmesan cheese during the last 5 minutes.
Pesto and Bacon Crumbed Chicken Breast
Heat a cast iron pan to medium high heat with some oil.
Salt both sides of the frozen chicken breast pieces.
Smear a generous tsp of pesto on each chicken breast.
Top it off with the fried, crumbled bacon and then Panko crumbs.
Place each frozen chicken breast in the pan carefully. Let it sear for about a minute, and then transfer to the oven (lower heat to 375°F), next to the potato fries.
Bake in the oven for about 15 – 20 minutes until the internal temperature of the chicken reaches 165°F (check with a thermometer to ensure the meat is cooked through). The chicken pieces that I used only took 15 minutes as they were smaller – but the exact time will depend on how large the chicken pieces are.
Remove the chicken and fries from the oven and let the chicken rest for a few minutes before serving.
Sprinkle some chopped parsley on the chicken and potato fries!