Ingredients (serves 2-3):
- Chicken breasts
- Brie – sliced into small pieces
- Green pesto
- New potatoes
- Garlic clove – very finely sliced
- Knob of butter
- Fresh salad
- Salt and pepper to taste
Start by pre heating the oven to around 180 degrees C and also bring a pan of water to the boil. In a bowl mix together the brie and pesto until fairly well mixed together. Lay the chicken breasts out on a flat stable surface and, whilst holding your hand flat on top of each one, make a cut 80% into the breast and along the breast also. This should give you a nice pocket to pack full of the pesto and brie mix, which you can do now. If you have any of the mix leftover you can smother the top of the breasts with it.
Once they’re prepared put them into the oven at the same time as you put some new potatoes on to boil. Keep an eye on both of them and adjust temperatures as required. When the potatoes are nearly boiled drain them off and return them to their pan with a knob of butter and a very finely sliced garlic clove. Leave for a moment whilst the butter melts and then toss in the pan for a few seconds. This will coat the potatoes in a lovely buttery and garlic sauce.
To serve, dress a plate with some salad leaves and drizzle some balsamic over them. Place the chicken breasts on the plate along with the new potatoes and enjoy!
0 Comments.