Sunday, 16 May 2010

Pesto chicken

I use my nut-free pesto for this but you can of course use the usual kind, bought or homemade.

Makes: 2 servings
Takes: 20 minutes


2 boneless chicken breasts, skin on
2 tbsp pesto
salt and pepper
1 tbsp olive oil
1 tbsp milk


  1. Loosen the skin of the chicken with your fingers, making sure it stays attached along one side. Spread 1/2 tablespoon pesto over each chicken breast, pull the skin back over to cover, then season.

  2. Heat the oil in a frying pan over a high heat then place the chicken into the pan skin side down. Fry for about 3 minutes until the skin is crisp.

  3. Turn the chicken over, reduce the heat, then cover the pan and cook for about 10 minutes until cooked through. Remove from the pan and keep warm.

  4. Add the other tablespoon of pesto to the pan with the milk, mix with the juices and heat till bubbling. Season to taste. Serve the chicken with the pesto sauce poured over.
Notes: Great served with new potatoes roasted with sprigs of rosemary, and with a green vegetable such as spinach, green beans or broccoli.
You could get away with using a bit less oil if you have a good non-stick pan, but you do need to use a little to get the skin to crisp.