Pesto Genovese Chicken, Potatoes and Green Beans

Ingredients

4 chicken breasts, free range, skin on
¼ onion, thinly sliced
1 garlic clove, crushed
2 large potatoes, peeled, sliced 1cm thick
100 g green beans, halved
1 jar Barilla Pesto Genovese
10 basil leaves
Extra virgin olive oil
Salt and pepper

Method

Pre-heat oven to 180 C.

In a large bowl, place two-thirds of the pesto Genovese and add 1 tablespoon of oil and stir. Add the chicken breasts and mix well, ensuring the chicken is nicely coated with pesto. Allow to marinate for a minimum of 1 hour.

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.

Meanwhile, bring to boil 2 litres of salted water, once boiling add the potatoes and cook for 4 minutes, then add the green beans and cook for further 4 minutes.

Drain and toss in a large bowl with the leftover pesto Genovese and a little oil.

Place the potatoes and green beans in the middle of the plate and rest the chicken breast on top. Serve immediately.

Credits: Coles

Photo Credits: Coles