Oven baked pesto chicken

Name: Oven baked pesto chicken
Cook time: 25 min
Yield: 2

with pinenut crumb and baby potatoes

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 2 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 on top of each 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 GREENS:

Cut the broccoli into small bite sized pieces. Top and tail the green beans and cut in half. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the broccoli 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 GREENS:

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