Ingredients

• 1 chicken breast
• dash olive oil
• salt and freshly ground black pepper
• 85g/3oz feta cheese
• crumbled
• 1 sprig fresh thyme
• chopped
• 1 slice ciabatta
• toasted
• 85g/3oz cherry tomatoes on the vine
• dash olive oil
• dash balsamic vinegar
• 2 new potatoes
• halved
• dash olive oil

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the chicken
• heat a griddle pan. Rub olive oil onto the chicken breast
• season with salt and freshly ground black pepper
• to taste
• and then place in the griddle pan skin-side-down for 4-5 minutes
• or until golden. Turn over
• top with the feta cheese and thyme and season
• to taste
• with salt and freshly ground black pepper. Place on a baking tray
• transfer to the oven and bake for eight minutes
• or until the chicken is cooked through. Place the chicken breast on a slice of toasted ciabatta.
• For the roasted cherry tomatoes
• place the tomatoes on a baking sheet
• drizzle over the olive oil and roast for ten minutes. Add the balsamic vinegar and roast for a further 2-3 minutes.
• For the roast potatoes
• boil the potatoes in boiling salted water for ten minutes
• or until softened
• and drain. Heat a little olive oil in a frying pan and fry until golden.
• To serve
• place the chicken onto a serving plate
• top with the roasted cherry tomatoes and serve the roasted potatoes on the side.