Four Ingredients X Jar of Pesto: Pan-fried Chicken and Mash
Four Ingredients X Jar of Pesto: Pan-fried Chicken and Mash
Recipe Type
Dinner
Pesto Type
Basil & Kale Pesto
Total Time
80 mins
Prep Time
20 mins
Cook Time
60 mins
Serves
2 people
INGREDIENTS
2
Chicken Breasts (wing on)
3
Potatoes
1/4
Cabbage
100ml
Milk
200g
Butter
2Tbsp's
Basil & Kale Pesto
METHOD
Step 1
cook your potatoes in the oven on 190c for 1 hour. you can also peel and boil until soft but this does not make for an as tasty mash potato.
Step 2
half your potatoes and push through a drum sieve. If You do not have one of these mash as normal.
Step 3
Add half of your butter and continue to mash.
Step 4
heat your milk and then add that to your mash. do not add the milk and butter at the same time otherwise you will get lumpy mash.
Step 5
Season your chicken and remove the chicken tender. you can cook this in the pan with the chicken and just eat it as a little snack ;). If you leave it on it will dry out before the rest of the chicken is cooked.
Step 6
Add them to a cold pan with a splash of oil skin side down.
Have the pan on a medium heat. this is how you get crispy chicken skin.
Step 7
Cook them for 10 minutes and then turn them over.
Step 8
Now add the rest of the butter and baste the chicken for 4- minutes.
Step 9
If you have a meat probe you want it to read between 70c-73c. (legally cooked chicken reads 73.9c). If it is not reading this temp and is starting to burn in the pan, chuck in the oven for a few minutes to heat through.
Step 10
Let the chicken rest. Meanwhile fry your cabbage on a high heat in the chicken pan. Get some nice colour but keep a nice bite to it.
Step 11
Deglaze the pan with a splash of water. Add a knob of butter and pesto. Emulsify them both in.
Step 12
Slice your chicken and serve next to the mash with the pesto sauce on top.
