Crispy Chicken in Pesto Cream Sauce

A delicious and indulgent dinner, these crispy chicken breasts are served in a creamy pesto sauce.

Serves 4

Ingredients

4 chicken breasts

30g panko breadcrumbs

1 tsp garlic powder

Sea salt & cracked black pepper

Olive oil

Pesto Cream Sauce

300ml single cream

100g of the pesto, store the remaining in the fridge

80g parmesan

200g mushrooms, sliced

1 medium brown onion, sliced

Basil Pesto

50g pine nuts

60g grated Parmesan cheese

1 garlic clove

Bunch of fresh basil

100ml olive oil, plus extra if needed

Method

- Preheat the oven to 190 degrees C / gas mark 5 - Place the panko breadcrumbs, garlic powder and seasoning into a shallow dish and stir

- Add in the chicken breasts and coat all sides

- Add a dash of olive oil in a skillet on a medium-high heat and fry the chicken breasts until crispy and golden on the all sides

- Remove the chicken breast from the skillet and place onto a oven proof tray and cook for 15-20 minutes or until cooked through

- To make the sauce, add a dash of olive oil into the same skillet on a medium heat and cook the sliced onions and mushrooms for 5 minutes until soft

- In food processor, combine the pine nuts, parmesan, fresh basil, the peeled garlic clove and a pinch of salt

- Process until finely ground, normally 20 to 30 seconds

- Gradually pour in the olive oil until combined and creating a pesto consistency

- Once the mushrooms and onions are soft, add in the single cream, parmesan, pesto and season

- Stir the mixture until smooth and simmer to allow the sauce to thicken

- Once the crispy chicken is cooked, add them back into the skillet along with the sauce and finish with parmesan and fresh basil