Pan Seared Chicken Breasts With Three Herb Pesto Potato Salad

• 1 kg medium sized waxy potatoes
• 1 clove garlic, peeled and halved
• 50 g capers, drained
• 1 bunch parsley, chopped finely (set aside some for garnish)
• 1 bunch dill, chopped
• 6 stalks sage, chopped
• 10 g anchovy fillets, in olive oil, drained
• 75 ml + 2-3 tbsp olive oil
• 2 tsp lemon juice
• 100 g sun dried tomatoes in oil, drained and diced
• 1 None small romaine lettuce, chopped
• 4 None chicken fillets

1. Cook the potatoes in boiling water for 15-20 mins.
2. For the pesto: puree the garlic, capers, parsley, dill, sage, anchovy fillets and 1/3 cup olive oil, in a food processor. Add the lemon juice and season to taste.
3. Drain the potatoes, rinse them in cold water and leave to cool for about 5 mins. Peel and slice the potatoes and mix them with the pesto and sun dried tomatoes. Fold in the chopped lettuce.
4. Heat 2-3 tbsp of oil in a pan and sear the chicken breasts, turning as necessary for 10-12 mins. Slice the chicken and serve it on 4 plates with the potato salad.

potatoes, clove garlic, capers, parsley, dill, stalks sage, anchovy, lemon juice, tomatoes, romaine lettuce, chicken

Taken from recipes-plus.com/api/v2.0/recipes/19890 (may not work)