Cut the chicken breast in 2 fillets, brush with mustard, sprinkle with the mixed sesame seeds and sauté on a well preheated pan than finish in the oven.  Dice the pepper, courgette and shallot, sauté in olive oil add the tomatoes, thyme and simmer. Spoon the potatoes with a Parisienne spoon, blanch and sauté in salted butter until golden brown. 

Serves 2

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