Pesto chicken and vegetables
This, 'all in one dish' is so easy to prepare and cook and is colourful, tasty and good enough for any special occasion.
Ingredients
Serves: 4
- approx 20 small new potatoes
- 1 red capsicum
- 1 yellow or green capsicum
- 2 red onions
- 2 medium zucchinis
- approx 20 button mushrooms
- extra virgin olive oil
- ½ teaspoon dry basil
- seasoning (salt/garlic salt & pepper)
- 4 chicken breasts (skin off)
- 1 small jar of sundried tomato pesto
- freshly grated Parmesan
Directions
Preparation:15min ›
Cook:45min ›
Ready in:1hour
- Preheat oven to 180 degrees C. Wash potatoes and halve, if necessary, to approx 2cm thickness. Slice the capsicums, zucchinis and onions to approx 1 cm thickness.
- Arrange vegetables in a shallow oven dish and coat liberally with olive oil, add seasoning and basil and mix.
- With a sharp knife score (slice) each breast 3 or 4 times without cutting right through and place on top of the vegetables. Spread the pesto evenly onto each breast and finally sprinkle with a little more olive oil.
- Cook in pre-heated oven at 180 degrees C for approx 45 minutes.
- Serve with the chicken on top of the vegetables, spoon over any juices and garnish with parmesan.
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Reviews and Ratings
Global Ratings:
(5)
Reviews in English (5)
. Didn't have the mushrooms - but th emeal was a huge success!. Thanks - 13 Mar 2011
This is delicious! and so easy to make! I covered it so it didn't dry out and cooked it for about an hour and 15 minutes as my chicken was very thick. I used a tablespoon of fresh basil in place of the dried as well. Thank you for the delicious recipe - 03 May 2013
This is a tasty combination, but despite following the recipe exactly, the potatoes were nowhere near cooked after 45 minutes (they were very small new potatoes). I had to take them out and cook them separately, keeping the chicken and veg warm. I would do this again but would cook the potatoes separately (baked or boiled) - 09 Apr 2011 (Review from Allrecipes UK & Ireland)