- Total Fat
- Total Carbohydrates
- 4 free range chicken breasts, skin on
- ¼ onion, thinly sliced
- 1 garlic clove, crushed
- 2 large potatoes, peeled, 1cm slices
- 100gr green beans, halved
- 1 jar Barilla Pesto Genovese
- 10 basil leaves
- Extra Virgin Olive oil
- Salt and pepper
TO STARTPre-heat oven to 180C. In a large bowl place two thirds of the Pesto Genovese and add 1 tbs of oil and stir.
COAT THE CHICKENPlace the chicken breasts in the Pesto mixture and stir well, ensuring the chicken is nicely coated with Pesto. Leave in the fridge to marinate for at least 1 hour.
SEAR AND BAKEGently sear the breast in a non stick pan skin first, cook for 3-4 minutes until the skin is golden, then turn the breast and cook in the oven for 12-15 minutes. Once cooked allow the chicken to rest in a warm place, covered with foil for 5 minutes.
COOK THE POTATOESBring 2 litres of salted water to the boil. Once boiling add the potatoes and cook for 4 minutes, than add the green beans and cook for a further 4 minutes. Drain and toss in a large bowl with the left over Pesto Genovese and a little oil. Serve immediately.