Adapted from Jamie's Recipes, via the new iPod app
14 oz baby white potatoes (I used larger potatoes, just cut them into quarters)
2 tomatoes, seeded and coarsely chopped
2 green onions, sliced
small bunch of fresh basil
1/2 fresh red chile, seeded and minced (I was out of chile-I sprinkled in some hot pepper flakes)
1 tbsp red wine vinegar
2 boneless skinless chicken breasts (use 3 chicken breast halves, which was more than enough)
lemon
2 sprigs fresh thyme
4 oz frozen corn
pat of butter
Cut your potatoes in half, or quarters if they are larger, and put them in a pot of boiling, salted water. Cook for about 15 minutes or until they are tender.
Meanwhile, mix together the tomato, chopped green onion, basil, and chile. Stir together. Pour in a bit of olive oil, then the red wine vinegar, and stir. Season with a bit of salt and pepper, stir, and taste. Set aside.
Next, score the chicken breasts lightly on one side in a criss cross pattern. Then lay them out on your cutting board and cover them with cling film. Why? Well you're going to pound those babies until they are nice and thin-ish. (about 1/2 inch).
Season the breasts with salt and pepper, then zest your lemon right over top, sprinkling the lemony bits down onto the breasts. Pick off the thyme leaves and sprinkle them on top too. Drizzle with some olive oil.
Check your potatoes. They should be almost tender by now. In the last few minutes of cooking, add the corn and continue to cook until both are tender. Drain, and let the veggies steam dry a bit before dumping them back into the hot pot. Mash them up with a bit of butter, but be gentle. Then stick a lid on those babies to keep them warm.
Heat up your fry pan over medium heat with a little olive oil in it. Fry up the chicken breasts, about 3 minutes per side, until they are cooked through.
Serve the corn and potato mash with the chicken breasts, and spoon the tomato mixture over top.
Serves 2-3.
