PESTO GENOVESE MARINATED CHICKEN BREAST
WITH POTATOES AND GREEN BEANS
- 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
1 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.
2 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.
3 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.
4 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.