Pan Seared Chicken Breasts With Three Herb Pesto Potato Salad - cooking recipe

Ingredients

1 kg medium sized waxy potatoes
1 clove garlic, peeled and halved
50 g capers, drained
1 bunch parsley, chopped finely (set aside some for garnish)
1 bunch dill, chopped
6 stalks sage, chopped
10 g anchovy fillets, in olive oil, drained
75 ml + 2-3 tbsp olive oil
2 tsp lemon juice
100 g sun dried tomatoes in oil, drained and diced
1 None small romaine lettuce, chopped
4 None chicken fillets

Preparation

Cook the potatoes in boiling water for 15-20 mins.
For the pesto: puree the garlic, capers, parsley, dill, sage, anchovy fillets and 1/3 cup olive oil, in a food processor. Add the lemon juice and season to taste.
Drain the potatoes, rinse them in cold water and leave to cool for about 5 mins. Peel and slice the potatoes and mix them with the pesto and sun dried tomatoes. Fold in the chopped lettuce.
Heat 2-3 tbsp of oil in a pan and sear the chicken breasts, turning as necessary for 10-12 mins. Slice the chicken and serve it on 4 plates with the potato salad.