Pre-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 CHICKEN
Place 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 BAKE
Gently 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 POTATOES
Bring 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.
