Chicken with pesto, new potatoes and green beans

Chicken with pesto, new potatoes and green beans

This pesto is fresh, light and full of flavour. If you don't have time to make your own pesto, buy a good-quality, ready-made brand.


For the chicken with pesto

To serve


  1. Preheat the oven to 180C/160C Fan/Gas 4. Spread the pine nuts on a baking sheet and bake for 2 minutes.

  2. To make the pesto, put the basil, garlic, toasted pine nuts and a pinch of salt and the food processor or mortar, and grind to a paste. Tip into a medium bowl and, using a wooden spoon, mix in the Parmesan and pecornio. Pour in the extra virgin olive oil very gradually, beating continuously with a spoon.

  3. Rub the chicken breasts with the lemon and season with salt and pepper. Make a slit in the side of each breast and insert a tablespoon or so of the pesto mixture. Secure with a cocktail stick.

  4. Put the flour on a plate, season with a little salt, then dredge the chicken into the flour. Shake off any excess.

  5. Heat the olive oil in a frying pan, add the chicken and cook for 6–7 minutes, or until a golden crust has formed. Turn the chicken over and fry for another 3–4 minutes. Add a little hot water and cook until the chicken is cooked through. Keep an eye on it and add a little more water if it starts sticking to the pan.

  6. Transfer the chicken to serving plates and spread a little more pesto over each breast. Serve with new potatoes and green beans.

Recipe Tips

Store any leftover pesto in a screw-top jar, with enough olive oil to cover the pesto. It will keep in the fridge for up to a week.