Sundried tomato pesto chicken

Name: Sundried tomato pesto chicken
Cook time: 25 min
Yield: 4
Cuisine: Milan, Italy

with herbed polenta and a courgette and mushroom ragout

Ready in around 25 mins

RECIPE FACT:

In the city of Milan the land is flat. The highest point being at 122 metres (400 ft) above sea level.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Boil the Kettle.
1. TO COOK THE COURGETTE AND MUSHROOM RAGOUT:

Trim the ends off the courgettes and cut in half lengthways then cut into 1 cm half-moons. Cut the mushrooms into ½ cm slices. Heat a drizzle of oil in a non-stick frying pan over a medium heat. When the pan is hot add the courgette and mushrooms and cook for 4-5 mins. Season with salt and pepper, place into a serving dish and cover to keep warm, reserving the pan.
2. TO COOK THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut each thigh into 3 even pieces. Heat a drizzle of oil in the reserved frying pan over a medium-high heat. When the pan is hot add the chicken and cook for 3-4 mins each side. Remove from the heat and add the sundried tomato and basil pesto and toss to coat.
3. TO COOK THE POLENTA:

Using water from the kettle bring 2 cups of water to the boil over a medium heat. Whisk in the herbed polenta and reduce to a low heat and cook for 4-5 mins (add a little water to loosen to your liking if too thick). Remove from the heat and add a knob of butter and season well with salt and pepper.
TO SERVE:

Spoon the polenta onto plates, top with courgette and mushroom ragout then sundried tomato pesto chicken. Sprinkle with shaved Parmesan and rocket.