• Boil a large pot of salted water for the potatoes.
• Halve the baby potatoes (quarter larger potatoes).
• Chop the tomatoes into 2cm chunks.
• Place a hand on top of the chicken and slice horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

• When water is boiling, add the potatoes, lower the heat to medium and cook until fork tender, 15-20 mins.
• Once cooked, drain in a colander and return to the pot, off the heat. 
• Cover with a lid to keep warm.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, place a pan over high heat with a drizzle of oil.
• Once the pan is hot, add the chicken and season with salt and pepper.
• Cook through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• While the chicken cooks, add the balsamic glaze to a salad bowl along with 1 tbsp oil (per 2P).
• Mix together, season with salt and pepper, then set aside.
• Just before serving, toss the salad leaves and tomato through the dressing.

• Meanwhile, pour the hollandaise into a small pot and warm through over medium heat, 2-3 mins. Season to taste with salt and pepper.
• Roughly chop the parsley (stalks and all).
• When the potatoes are cooked and drained, add the parsley and 1 tbsp of butter (per 2P) to the pot.
• Toss together until the butter has melted. Season with salt and pepper.

• When everything is ready, share the chicken between plates.
• Serve the tomato salad and parsley butter potatoes alongside.
• To finish, drizzle the hollandaise sauce over the chicken.