Ingredients – makes 20
5 new (baby) potatoes
2 chicken breasts or c.400g of diced chicken
Rosemary (fresh or dried), Olive oil, Salt and Pepper
20 canapé/cocktail sticks
Method – can serve hot or cold
- Pre-heat the oven to 180 degrees centigrade.
- Cut the potatoes into thin slices, about 1-2cm thick, place onto a baking tray and drizzle with oil, 2 generous pinches of rosemary, salt and pepper. Put into the oven for 25-30mins or until crispy, turning if necessary.
- Cut the chicken into chunks (around the size of your potato slices) and generously marinade in pesto. Cook in the oven for around 15mins and check that the juices run clear to ensure it’s cooked the whole way through.
- If serving hot then assemble immediately, with the potato on the base, followed by some rocket and the chicken on top – secure with a canapé (or cocktail) stick). Otherwise wait for cool – you can even refrigerate over night and then assemble before serving.
Presentation tip: I think that these look great laid out in rows on either black or white, to provide contrast to the green in the rocket.