Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               Cups  diced potatoes -- (750 mL)
  2               Tbsp  olive oil -- (25 mL)
  1                Cup  all-purpose flour -- (250 mL)
  2               Tbsp  grated parmesan cheese -- (25 mL)
  1                Tsp  dried basil -- (5 mL)
     1/4           Tsp  salt -- (1 mL)
     1/4           Tsp  freshly ground pepper -- (1 mL)
     1/3           Cup  pesto sauce -- (75 mL)
     1/4           Cup  sliced black olives -- (50 mL)
     1/4           Cup  thinly sliced red bell peppers -- (50 mL)
     1/2           Cup  shredded part-skim -- (125 mL)
                        mozzarella cheese (about 2 oz (40 g))
  4                 Oz  boneless -- (125 g) grilled
                        chicken breast.

Preparation:

Preheat oven to 425 F (220 C); 10 inch (3 L) springform pan sprayed with vegetable spray In a saucepan add cold water to cover potatoes. Bring to boil; cook 10 minutes or until tneder when pierced with a tip of a knife. Drain; mash with oil. Stir in flour, parmesan, basil, salt and pepper until well mixed. Do not overmix. Press onto bottom of prepared pan. Bake 15 minutes or until golden at edges. Spread with pesto. Sprinkle with black olives, red peppers and mozzarella. Return to oven; bake 10 minutes.

Nutritional Information:

1545 Calories (kcal); 73g Total Fat; (42% calories from fat); 40g Protein; 186g Carbohydrate; 31mg Cholesterol; 1590mg Sodium