Directions
- 1Preheat oven to 180°C.
- 2Pierce potatoes, brush with olive oil, season with salt, wrap in foil, and bake for 50-60 min.
- 3Uncover for 15 min to crisp.
- 4Season chicken with adobo, Italian herbs, and garlic.
- 5Pan-sear chicken in 1 tbsp butter until golden (3-4 min per side).
- 6Bake chicken for 5 min, rest, then slice.
- 7In the same pan, melt 1 tbsp butter, sauté shallots and garlic (2-3 min).
- 8Add pesto, purée, sun-dried tomatoes, Cajun seasoning, Parmesan, salt, and pepper.
- 9Stir in cream and simmer until thick.
- 10Add spinach and cook until wilted.
- 11Open potatoes, mash with garlic butter, top with chicken slices, and spoon over sauce.
- 12Garnish with Parmesan and parsley.
Ingredients
- 2 large red jacket potatoes
- 2 chicken breasts
- 1 tbsp adobo seasoning
- 1 tbsp Italian herbs
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tsp olive oil
- 0.5 tsp sea salt
- 1 shallot (or white onion), finely chopped
- 1 tsp sun-dried tomato pesto
- 1 tsp tomato purée
- 0.25 cup sun-dried tomatoes, chopped
- 0.25 cup grated Parmesan cheese
- 0.5 tsp Cajun seasoning
- 0.25 tsp salt & pepper each
- 1 cup double cream
- 1 cup spinach
- 2 tbsp garlic butter
- 1 tbsp parsley (for garnish)
Equipment
ovenfoilpan
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