The sautéed potatoes were Anya ones left over from Sunday and the chicken breasts were seasoned, wrapped in pancetta and then roasted in olive oil. Very simple but capable of being the base for more adventurous dishes. You could stuff the chicken with pesto, cheese, tapanade or sun-dried tomato paste. You can also serve a sauce with the chicken or maybe even wrap it again in filo pastry.
The salad had a simple olive oil, red wine vinegar and Dijon mustard vinaigrette and overall this meal was a nice simple weekday evening dinner.
If you were drinking with it, I’d suggest a light red, maybe a Chinon or a Beaujolais Cru, or a dry full-bodied rosé, such as are produced in Languedoc, parts of Provence, Portugal or Spain.