Green pesto is so 80's. Get red!

Ingredients

(Serves 4; ½ hour) 4 x free range chicken breasts Sprigs of rosemary, thyme, sage Clove of garlic 100g rocket 150g sundried tomatoes 400g cooked kipfler (or chat) potatoes 2 avocados 2 large red capsicums 50g pinenuts 30g shaved parmesan 1 lemon Extra virgin olive oil

Method

1) Whilst heating oven to 200°C, marinate chicken and potatoes in crushed garlic and torn herbs, sprinkle of sea salt and cracked black pepper. 2) Roast capsicums in hot oven (200°C ) until skins are blackened. Cool down and remove skin and seeds. Blend in food processor with pinenuts, parmesan, half a squeezed lemon, and a splash of olive oil. Season to taste. 3) Remove chicken from marinade and lay on a foiled baking tray, roast off potatoes in hot oven for 15 minutes. Then add chicken for another 15 minutes or until cooked. 4) Toss potatoes in a bowl with sliced sundried tomatoes, avocado and roquette and dress with the rest of the lemon. 5) Slice chicken and lay it upon