This recipe is a celebration of contrasts. The creamy mash is flavoured with sweet caramelised onion. Its pillowy softness is the perfect counterpart to juicy chicken in a crispy coating of herbed breadcrumbs. Comfort food of the highest order! But with a side of garlicky sugar snap peas to keep things light.
Sugar Snap Peas
Flat Leaf Parsley
Olive Oil for the dressing
Preheat your oven to 200°C and put a large saucepan of water on to boil. Chop the red potato into 2cm chunks (no need to peel!). Halve, peel and thinly slice the red onion into half moons. Trim the tops from the sugar snap peas. Peel and grate the garlic (or use a garlic press). Pop the potato into your pan of boiling water. Cook for 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through.
Meanwhile, roughly chop the parsley (stalks and all). Put half the parsley in a small bowl and mix in the panko breadcrumbs, Provençal herbs, olive oil (see ingredients for amount) and a good pinch of salt. Pop the chicken breasts on a baking tray and season with salt and pepper. Using the back of a spoon, spread the mayo over the top of each breast and then sprinkle over the crumb mixture.
Pop the chicken on the top shelf of your oven. Bake until it is cooked through and golden on top, 20-25 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Meanwhile, heat a splash of oil in a frying pan over medium heat. Add the onion. Cook until soft, 7-10 mins, stirring occasionally, then remove from the pan and keep to one side.
When the potato is cooked, drain in a colander and leave to steam dry for 1 minute. Return the potato to the pan and mash until smooth with a potato masher. Mix in a knob of butter (if you have some) and the softened onion. Taste and add salt and pepper if necessary. Keep warm in the pan with a lid on.
Heat a splash of oil in your (now empty) frying pan on high heat. Stir-fry the sugar snap peas for 2 mins. Add the garlic, a good pinch of salt and the water (amount specified in the ingredient list). Pop a lid on (or cover with foil) and steam, 3-5 mins. Drain any remaining water, then stir through the balsamic vinegar and olive oil (amount specified in the ingredient list).
Reheat the onion mash if necessary and spoon a generous amount onto your plates. Top with the herby chicken and place some garlicky sugar snaps alongside. Drizzle the balsamic dressing from the beans around the plates and finish with a sprinkling of the remaining parsley. Enjoy!