A few fresh sprigs of rosemary - some to garnish and some with the needles chopped for the chicken marinade
1 lemon, zest only
1 chicken breast
For the hot potato salad
2 tbsp olive oil
125g/4½oz new potatoes, par-boiled, sliced
1 tbsp balsamic vinegar
For the chicken, put the olive oil, rosemary, lemon zest and chicken into a small bowl, mix well and leave to marinate for 10 minutes.
Heat a griddle pan, add the chicken breast and griddle for 4-5 minutes each side, or until cooked through, (pierce the chicken with a knife or scewer in the thickest part and check that the meat is not pink and the juices run clear). Remove from the heat and keep warm.
To make the potato salad, heat the olive oil in a frying pan, add the sliced par-boiled potatoes and pan fry for eight minutes, or until golden.
Add the balsamic vinegar and season well. Cook for one minute.
To serve, pile the potato salad up on a plate, top with the chicken and serve with salad or green beans.