Baked pesto chicken

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

with lemony autumn 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℃ (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 onto 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 AUTUMN GREENS:

Cut the broccoli into small bite sized pieces. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the broccoli, season with salt and cook for 5-6 mins stirring occasionally to create a char. 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 AUTUMN GREENS:

Place the autumn greens in a salad bowl and pour in the citrus dressing. Just before serving add the rocket and toss gently to combine.
TO SERVE:

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