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
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