Seared Chicken With Broad Bean And Potato Pesto

Why does it feel natural? The biblical answer is relatively straightforward. Like many other sins, homosexuality does not have to be learned. The child who never witnessed a temper tantrum can be proficient at throwing them; it is an instinctive ability of the human heart. Homosexuality is natural in the same way that anger or selfishness is natural. They are embedded in our fallen humanness. Indeed, homosexuality is “natural,” but only in the sense that it is an expression of the sinful nature… Sin is more than mature, rational, conscious decisions. It is our moral inclination from birth.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Sami		2	Servings

INGREDIENTS

2		Skinless boneless chicken
		breasts
8	T	Extra virgin olive oil, plus
		a little extra
		if necessary
2		Garlic cloves, crushed
2		Fresh oregano sprigs, 2 to
1		Lemon
350	g	Baby new potatoes, halved
1		Red onion
1	t	Balsamic vinegar, 1 to 2
225	g	Frozen broad beans, thawed
		and all but
		a handful peeled
6		Walnut halves, chopped
1		25 grams blo Parmesan
15	g	Picked flat-leaf parsley
		leaves
		Maldon sea salt and freshly
		ground
		Black pepper

INSTRUCTIONS

3
Place the chicken breasts between sheets of clingfilm and gently  beat
with a rolling pin to 1cm/ 1/2" thickness.  2 Strip the oregano from
its stalks and finely chop. Place in a dish  with 2 tbsp oil and half
the garlic. Season and grate in the lemon  rind. Add the chicken,
turning to coat and set aside.  3 Place the potatoes in a pan of
boiling salted water, cover and cook  for 10-12 minutes or until
tender. Heat a frying pan. Finely chop the  onion. Add 1 tbsp oil to
the pan and fry the onion for a few minutes  until softened.  4 Shell
the remaining handful of the broad beans. Heat a small frying  pan and
a griddle pan.  5 Stir the balsamic vinegar into the frying pan, cut
the lemon in  half and squeeze in about 1 tsp juice. Swirl to combine
and stir into  the beans.  6 Add the walnuts to the small frying pan
and cook for a minute or two  until toasted, tossing occasionally.
Remove from the heat.  7 Shake most of the marinade off the chicken and
add to the griddle  pan. Sear for about two minutes on each side or
until tender.  8 Place the remaining oregano and garlic in a mini
blender. Grate the  Parmesan and add the parsley and walnuts.  9 Season
and whizz for 10 seconds, add the remaining 4 tbsp oil and  blitz
again. Add 2 tbsp beans and mix well.  10 Drain the potatoes and stir
into the bean mixture. Spoon a pile  into the centre of a serving plate
and drizzle the pesto around the  edge, letting it down with a little
more oil if neceesary. Arrange a  piece of chicken to the side and
serve.  Converted by MC_Buster.  Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1015 Calories From Fat: 74 Total Fat: 8.4g Cholesterol: 146.2mg Sodium: 398.6mg Potassium: 1045.4mg Carbohydrates: 149.3g Fiber: 15.3g Sugar: <1g Protein: 79.8g