Pierce potatoes in several places with a fork. Place on the microwave turntable, towards the edge, and cook on full power, turning the potatoes over half way through cooking time.
For different wattage (or category) microwaves, adjust cooking time in accordance with manufacturers’ instructions.
While the potatoes are cooking, heat oil in a pan, add the chicken and garlic and cook until browned all over - about 5-6 minutes. Add the pesto and stir through, followed by the tomatoes and spinach.
Remove potatoes from oven carefully and stand for 1 minute. Cut potatoes in half and pile the chicken mixture on top. Serve with extra salad leaves.
2 large Rooster potatoes
1tsp olive oil
2 skinless chicken breasts, cut into small cubes
1 clove garlic, crushed
2tbsp green pesto
4 cherry tomatoes, roughly chopped
Large handful baby spinach or rocket leaves (optional)
Adding the beef into the Lyonnaise makes this dish so simple to make, plus it saves on the washing up!
These punchy potatoes coupled with a moist tenderloin are great for a quick midweek roast, or even a centre piece at a dinner party to share.
Patatas Bravas with Chorizo in Red Wine Sauce
Treat yourself to a taste of Spain! Packed with chorizo and red wine, this is sure to please a crowd.