Chicken Breasts With Potato Salad

• 2 1/4 lbs large potatoes, peeled
• 4 None walnut halves
• 4 sprigs French tarragon, roughly chopped
• 1 clove garlic, peeled and finely diced
• 4 tbsp olive oil
• 2-3 tbsp wine vinegar
• 5 oz cherry tomatoes
• 1.75 oz Gorgonzola, diced
• 1-2 tbsp olive oil
• 4 None chicken breasts, skin on
• 1 None lemon, sliced
• 4 None red chilies

1. Cook potatoes for 15-20 mins in boiling water. When cooked, rinse under cold water and leave to cool. Puree walnuts, tarragon, garlic and olive oil in a blender. Season and add vinegar to taste.
2. Use a melon scoop to shape potatoes into balls. Combine in a salad bowl with cherry tomatoes, Gorgonzola and the puree.
3. Heat oil in a pan and cook chicken breasts for about 5 mins each side or until cooked through, then remove and season to taste. Saute lemon slices and chilies in the chicken fat. Arrange potato salad and fried chicken on serving plates. Garnish with the lemon slices and chilies.

potatoes, walnut halves, tarragon, clove garlic, olive oil, wine vinegar, tomatoes, gorgonzola, olive oil, chicken breasts, lemon, red chilies

Taken from recipes-plus.com/api/v2.0/recipes/19832 (may not work)