Seared Chicken With Broad Bean And Potato Pesto
| 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)
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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