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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Anise-flavored French herb — béarnaise, chicken, vinegar
Mild onion flavor — baked potatoes, cream cheese, sour cream
Window box herb planter — basil, thyme, rosemary at arm's reach
Organize pot lids vertically — saves cabinet space
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Anise-flavored French herb — béarnaise, chicken, vinegar
Mild onion flavor — baked potatoes, cream cheese, sour cream
Window box herb planter — basil, thyme, rosemary at arm's reach
Organize pot lids vertically — saves cabinet space
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Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven and cook the chicken according to the pack instructions. About 15 minutes before the end of the chicken cooking time, place the diced potato into boiling water for 5 minutes, then add the sweet potato and cook until the potatoes are tender. Roughly mash, adding butter, salt, and pepper to taste, then mash thoroughly. Heat the oil in a pan and quickly saute the broccoli until tender. Cover to keep warm. Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish. Slice the chicken breasts into chunky pieces on a board, keeping the chicken breast shape together. Serve the mash potato topped with the chicken and remaining sauce with a side of broccoli.