Preheat the oven to Gas 6, 200°C, fan 180°C.
Place a large square of foil on a baking sheet and put the two chicken breasts in the middle. Drizzle with a little olive oil and season with salt and ground black pepper. Bring the sides of the foil up to make a parcel then put the tray into the oven and cook for 20-25 minutes.
While the chicken is in the oven, wash the new potatoes and halve where necessary to ensure they are all a similar size. Bring a large pan of water to the boil and carefully add the potatoes. Boil for 15-20 minutes, depending on the size of the potatoes.
Wash the mangetout and place a small pan with 2.5cm (1in) water on to boil. Just before the potatoes are ready, place the mange tout into the pan and reduce the heat a little. Boil for 5 minutes, then drain.
Drain the potatoes and roughly crush with a fork; mix in the butter and chopped parsley and season to taste. Arrange a bed of the crushed potatoes on each plate; place a chicken breast on top and the drained mangetout alongside the potato.
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