One 400g foil dish will serve 2 people.

Served with: Tesco Tenderized Thin Chicken Breast Slices 500 g. One bag will serve 3 people.

Cook from frozen or allow 15 to 20 minutes less cooking time if using chilled products.

1. Pre-heat the oven to Gas Mark 7, 425 f, 220 c, 180 fan.
2. Line a deep sided roasting tin with baking foil and lay out your chicken slices in it, allowing 2 per person, in a single layer.
3. Remove the outer cardboard sleeve and top cardboard lid from the potato dauphinoise and put the foil dish on a baking sheet.
4. Peel and finely chop 3 cloves of garlic, and sprinkle it over the top of your chicken.
5. Drizzle over a little olive oil.
6. Sprinkle on a little salt and a good grind of black pepper, then cover the top of the tin with foil.
7. Put the tins into the preheated oven with the chicken just below the top, and the dauphinoise a little below, and cook for 45 to 50 minutes.
8. After that time, (if you are using a conventional oven, but this is not necessary for fan ovens), swap the position of the tins round so that the potato dauphinoise are above the chicken.
9. Continue cooking for a further 10 to 15 minutes until the top of the potato becomes crispy.

Serve with a small side salad of chopped cherry tomatoes, crispy lettuce and cucumber, dressed with either vinaigrette dressing or salad cream.