Layer potatoes in rounds of 4 on a baking tray lined with baking paper which has been sprayed with a non-stick spray.

Sprinkle with rosemary and olive oil.

Bake in preheated 200°C for 35 minutes or until potatoes are golden and soft.

To make pesto, place basil, garlic, oil, parmesan and pine nuts in a food processor or blender and process until mixture is finely chopped paste.

Place chicken in a baking dish and spread the tops of each breast with pesto. Bake in a preheated 170°C oven for 15-20 minutes or until chicken is cooked through.

To serve, place potato rounds on serving plates and top with pesto-crusted chicken. Sprinkle with cracked black pepper.