4 potatos, peeled and cut into 1 cm slices
salt, pepper, oregano, basil
fresh bunch of basil
2 T. butter, softened
2 skinless, bonless chicken breasts
12 thin slices pancetta (I used regular bacon)
1 large handful of cherry tomatoes, cut in half
a handful of pitted black olives
Preheat oven to 220°C/425°F
Parboil the potatoes in salted water then drain and let them steam dry until cool. Toss with a little oil and seasoning. Spread the slices out evenly on a baking tray and bake in the oven for about 10 minutes.
Chop the basil leaves up very finely and mix with the butter.
Turn your first chicken breast over, fold back the small fillet that you find underneath, and cut a long shallow slash into the main breast muscle. Spoon hald the basil butter into this incision and fold the small fillet back into its orginal position to keep the butter in place. Repeat with the other chicken breast.
Wrap each chicken breast in the pancetta or bacon (you may find it helpful to use squares of baking paper to assist in the process).
Mix the cherry tomotoes with the olives and another glug of oil. When the potatoes are nearly cooked, throw the olives and tomatoes over them and add the chicken breasts on top. Put back into the oven for about 20-25 minutes or until the chicken and potatoes are cooked and crispy.