Both the tomatoes and basil are sweet flavours so the horseradish and rocket zing balances them well. You’ll notice I cook the chicken separately from the sauce and I use soya yoghurt rather than dairy. This is so I can add a non-meat protein such as tofu or soya chunks for my vegan daughter, without having to cook two sauces.
- 250g baby plum tomatoes, halved
- cherry tomatoes are fine too
- 2 cloves of garlic, crushed
- 900g potatoes, roughly cut into 2.5cm chunks, leave the skins on
- 4 skinless and boneless chicken breasts
- 2 tsp dried basil
- 2 tsp olive oil
- 2 tsp horseradish mustard
- 3 tbsp soya yoghurt
- 60g rocket leaves
- Salt and pepper to taste
- Pre-heat the oven to 210° C / gas mark 5 (190° C fan). Put the chicken on a baking tray and pop in the oven. They’ll take about 25 minutes to cook.
- Put the spuds (potatoes, sorry I’m not sure if non-British folk call them spuds) in a large pan and cover with water. Bring to the boil, cover but leave the lid askew to let some steam out. They should take about 15 minutes to cook. You want them soft but not turned to mush.
- While the chicken and potatoes are cooking, gently heat the oil in a medium pan. Add the tomatoes, garlic and basil. Cook for 5 minutes until they soften.
- Turn the heat right down. Add the mustard and yoghurt, stirring well.
- When the potatoes are done, drain them and return to the pan. Add salt and pepper to taste, stick the lid on and give them a good shake. This will coat them in the seasoning but also fluff up the edges.
- About now the chicken should be done, make sure it’s cooked by slicing into the thickest part and checking for any pink. Put the chicken in the pan with the sauce and coat it well.
- Serve with some rocket leaves.
Vegan it up by replacing the chicken with firm tofu or soya chunks. Brown them off in a pan with a little oil first though.
Also, make sure your mustard doesn’t contain egg, some use it as an emulsifier. Wholegrain mustard makes a good alternative and looks great in the sauce.