Nutty Crusted Chicken

Without peeling, chop the potatoes into 2cm cubes. Finely chop the rosemary leaves and the walnuts.

Toss the potatoes in a good splash of olive oil, half of the rosemary and a good grind of salt and pepper. Place on a baking tray and bake in the oven for 25-30 mins until crunchy and delicious.

Place your hand flat on top of each chicken breast and slice through the middle so it opens like a book. Tip: This is called ‘butterflying’ and speeds up the cooking time. Coat each chicken breast in 1 tsp of olive oil.

Combine the panko breadcrumbs, walnuts, remaining rosemary and a good pinch of salt and pepper in a shallow dish. Spoon the herby mixture on top of each chicken breast and push it onto the meat.

Put the chicken in your oven and bake for 15-20 mins until the chicken is cooked through (i.e. it is no longer pink in the middle) and the breadcrumbs have become golden-brown and crispy. Tip: Once cooked, turn your grill to medium-high and grill the top for a further minute to make it extra crunchy.

Drizzle the balsamic vinegar and a bit of olive oil over the salad leaves and gently toss. Serve your chicken with your crispy potatoes and salad leaves on the side.