Oven baked pesto chicken

Name: Oven baked pesto chicken
Cook time: 25 min
Yield: 1

with baby potatoes and winter greens

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 1 person

Cooking Instructions:

Before cooking:

Preheat the 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 breast from their packaging, pat dry with a paper towel and place on the tray. Spoon the basil pesto on top of the chicken breast then sprinkle over the pinenut crumb. Season with salt and bake in the oven for 15-18 mins or until chicken is cooked through. Allow the chicken to rest for 1-2 mins before slicing.
2. TO COOK THE WINTER GREENS:

Using quarter of the broccoli, cut into small bite sized pieces. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the vegetables to the pan, season with salt and cook for 5-6 mins stirring occasionally to create a char. Remove from the heat and allow to cool for a couple of minutes.
3. TO ASSEMBLE THE WINTER GREENS:

Place the winter greens in a salad bowl and pour in the honey mustard dressing. Just before serving add the rocket and toss gently to combine.
To serve:

Place winter greens and roasted baby potatoes onto a plate. Top with sliced basil pesto chicken, pouring over any roasting pan juice.