Baked pesto chicken

Name: Baked pesto chicken
Cook time: 25 min
Yield: 4

with lemony spring greens and toasted pinenuts

Ready in around 25 mins

RECIPE FACT:

Pesto originates from the Italian region of Liguria however the Ancient Romans made a similar mixture using different herbs called “moretum”.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C (fan bake)
1. TO COOK THE PESTO CHICKEN AND POTATOES:

Line an oven tray with baking paper. Place the steamed baby potatoes on the tray, season with salt and spray with oil. Remove the free-range chicken breasts from their packaging, pat dry with a paper towel and place on the tray. Spoon the basil pesto on to each chicken breast. Season with salt and bake in the oven for 15-18 mins or until chicken is cooked through. Allow the chicken to rest before slicing.
2. TO COOK THE SPRING GREENS:

Snap the woody ends off the asparagus and discard (they will naturally snap in the right place) and cut into bite sized pieces. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the asparagus, season with salt and cook for 4-5 mins. Add the peas and cook for a further 1-2 mins. Remove from the heat and allow to cool for a couple of minutes.
3. TO ASSEMBLE THE SPRING GREENS:

Place the spring greens in a salad bowl and pour in the citrus dressing. Add the rocket and toss gently to combine.
TO SERVE:

Spoon citrus spring greens onto plates and top with sliced basil pesto chicken, pouring over any pan juices. Sprinkle with toasted pinenuts and serve with baby potatoes on the side.