I don't mean to pesto-r you, but you have got to try this.
It's so sinfully simple to throw together I almost feel guilty calling it a recipe. Think chicken, smothered in herby, nutty pesto & topped with gooey, ever-so-slightly crisp fresh parmesan shavings.
To feed two, you're going to need:
2 chicken breasts, flattened with a rolling pin
2 dollops of green pesto, jarred is fine.
A chunk of fresh parmesan
Knob of butter
Salt & pepper
Turn on the grill and fetch your chicken. Flatten them until around about 3cm thick each.
Season the chicken well and pop your pesto.
In a large frying pan, melt the butter until it begins to sizzle.
Add the prepared chicken and it leave to cook for 3-4 minutes before flipping sides.
Cook for a further 3-4 minutes, using a spoon to baste them with the fizzling butter as you go, once golden brown and cooked through, they're done!
Transfer onto to a pre-heated oven tray. Dollop a good tablespoon of pesto onto each breast, smoothing as you go.
Fetch your chunk of cheese (strictly no nibbling allowed)
And grate over a generous, salty dusting until you have something like this:
Pop under the grill for just a few minutes, until the cheese has melted and turned golden brown at the edges. You're after somewhere between a crust and a spreadable layer.
I like to serve mine with sweet potato wedges and a big avocado, tomato and balsamic salad, so serve up your sides and prepare to plate up!
A delicious home cooked dinner, served in under twenty minutes.
I don't mean to be cheesy, but I think that's grate.