chicken with chilli and rocket pesto
How to make chicken with chilli and rocket pesto recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
600 g (1 lb 5 oz) midi vine tomatoes
olive oil, for brushing
4 large boneless, skinless chicken breasts
salt and pepper
Pesto
4 garlic cloves, crushed
2 red chillies, deseeded and finely chopped
30 g (1 oz) basil
40 g (1 oz) rocket leaves
50 g (2 oz) Parmesan cheese, grated
100 g (3½ oz) pine nuts, toasted
150 ml (¼ pint) extra virgin olive oil, plus extra if needed
Method:
Brush the tomatoes with olive oil and season well. Place on a nonstick baking sheet and cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 10–12 minutes.
Meanwhile, lay a chicken breast between 2 sheets of clingfilm and flatten slightly with a rolling pin or meat mallet. Repeat with the remaining chicken breasts. Brush lightly with oil and season. Heat a griddle pan until smoking hot, add the chicken and cook for 5–6 minutes on each side or until cooked through.
Remove the chicken and leave to rest for 2–3 minutes. While the chicken is cooking, make the pesto. Put all the ingredients in a food processor or blender and blend until fairly smooth, adding a little more oil for a runnier consistency, if liked.
Transfer the chicken on to 4 warm serving plates, drizzle over the pesto and serve with the roasted vine tomatoes. For chicken salad with chilli & rocket pesto, make the pesto as for
Chicken with chilli & rocket pesto:
Put 4 thinly sliced ready-cooked chicken breasts and 400 g (13 oz) halved midi vine tomatoes in a salad bowl. Drizzle over the pesto, toss to mix well and serve. Total cooking time 10 minutes.
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| chicken with chilli and rocket pesto |
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