PESTO CHICKEN MARYLAND
SERVES 4 PREP 15 MINS COOK 50 MINS
• 2 garlic bulbs
• 1kg bag red-skinned potatoes,
½cm slices
or thin wedges
• 1 cup chicken stock
• 1 tbsp olive oil, plus
½ cup extra
• 8 chicken marylands
• 2 x 250g punnets
cherry tomatoes
• 1 bunch basil, leaves picked
• 1/3 cup finely grated parmesan
• ¼ cup pine nuts, toasted
• 1 lemon, finely grated zest
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