Saturday, August 1, 2015

Marinated Chicken Breast with Chive & Coriander Pesto Recipe

It may be vacation time in a new apartment but that simply isn't enough to keep me from being busy in this beautiful kitchen.


Prep Time: 30 mins
Cook Time: 30 mins

Ingredients:

For the chicken breast:
2 tbsp olive oil
2 tsp dried chilli flakes
2 lemon, zest only
2 chicken breasts

For the hot potato salad:
100 ml olive oil
250 g new potatoes, parboiled in salted water, sliced
2 tbsp balsamic vinegar

For the pesto:
100 ml olive oil
2 cloves garlic, chopped
handful of fresh coriander, chopped
handful fresh chives, chopped
salt and freshly ground black pepper

Instructions:
1. For the chicken put the olive oil, chilli flakes, lemon zest and chicken into a medium sized bowl, mix well and marinade for 15 minutes.

2. Heat a griddle pan, add the chicken breasts and griddle for each for 4-5 minutes on both sides until cooked through. Remove from the heat and keep warm.

3. For the potato salad, heat the olive oil in a frying pan, add the sliced parboiled potatoes and pan fry for 8 minutes until golden. Add the balsamic vinegar and season well. Cook for a further 1 minute.

4. For the pesto, place all the ingredients in a food processor and blend until smooth.

5. Divide the potatoes between 2 serving plates, topped with the chicken breasts with the pesto served on top.

Serves: 2

*Techniques:
1. Parboiling is simply boiling vegetables in salted water for 5 minutes.

2. When zesting a lemon, zest the yellow part of the skin only, not the white pith underneath.