Pesto Chicken

Nutrition per serve

Ingredients

• 400g chat potatoes
• 1pcs corn cob
• 1pcs carrot
• 1clove garlic
• 300g free-range chicken breast fillet
• 50g basil pesto
• 15ml olive oil
• 20g butter

Method

1. Step 1 — Cook potatoes
   Bring a small saucepan of water to the boil for the carrot. Halve the unpeeled potatoes, quartering any large ones. Put in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 10-12 mins until tender. Drain and return to the pan.
2. Step 2 — Prep corn and cook carrot
   Meanwhile, discard the husk and silks from the corn, then slice the kernels from the cob. Set aside. Quarter the carrot lengthwise and cut into 5cm lengths. Cook the carrot in the pan of boiling water for 3-5 mins until tender. Drain.
3. Step 3 — Prep chicken
   Meanwhile, crush or finely chop the garlic. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Season with salt and pepper.
4. Step 4 — Cook chicken
   Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until golden and cooked through. Transfer to a bowl, add the pesto and turn to coat, then rest for 3 mins.
5. Step 5 — Make garlic butter
   While the chicken is resting, add the garlic, 20g butter and 1 tsp olive oil to the frypan over medium heat. When the butter is melted and bubbling, reduce the heat to low and cook, stirring, for 1-2 mins to develop the flavour.
6. Step 6 — Get ready to serve
   Add the potato, carrot and corn to the garlic butter. Season with salt and pepper and cook, stirring, for 2-3 mins until the corn is heated through. Slice the chicken, reserving the pesto in the bowl. Divide the potato, corn, carrot and chicken among plates and spoon the reserved pesto over the chicken to serve.

Allergens

Milk, Walnut