Chicken with pesto recipe
 This chicken pesto recipe is fresh, light and full of flavour. If you don't have time to make your own pesto, buy a good-quality, ready-made brand. 10g/⅓oz pine nuts25g/1oz fresh basil leaves1 garlic clove, roughly chopped2 tbsp freshly grated Parmesan (or alternative vegetarian hard cheese)1 tbsp freshly grated mature pecorino (or alternative vegetarian hard cheese)75ml/2½fl oz light extra virgin olive oil2 chicken breasts½ unwaxed lemon4–5 tbsp plain flour4 tbsp olive oil sea salt and freshly ground black pepper 10g/⅓oz pine nuts 25g/1oz fresh basil leaves 1 garlic clove, roughly chopped 2 tbsp freshly grated Parmesan (or alternative vegetarian hard cheese) 1 tbsp freshly grated mature pecorino (or alternative vegetarian hard cheese) 75ml/2½fl oz light extra virgin olive oil 2 chicken breasts ½ unwaxed lemon 4–5 tbsp plain flour 4 tbsp olive oil sea salt and freshly ground black pepper boiled new potatoessteamed green beans boiled new potatoes steamed green beans Method Preheat the oven to 180C/160C Fan/Gas 4. Spread the pine nuts on a baking sheet and bake for 2 minutes.To make the pesto, put the basil, garlic, toasted pine nuts and a pinch of salt and the food processor or mortar, and grind to a paste. Tip into a medium bowl and, using a wooden spoon, mix in the Parmesan and pecornio. Pour in the extra virgin olive oil very gradually, beating continuously with a spoon. Rub the chicken breasts with the lemon and season with salt and pepper. Make a slit in the side of each breast and insert a tablespoon or so of the pesto mixture. Secure with a cocktail stick.Put the flour on a plate, season with a little salt, then dredge the chicken into the flour. Shake off any excess. Heat the olive oil in a frying pan, add the chicken and cook for 6–7 minutes, or until a golden crust has formed. Turn the chicken over and fry for another 3–4 minutes. Add a little hot water and cook until the chicken is cooked through. Keep an eye on it and add a little more water if it starts sticking to the pan.Transfer the chicken to serving plates and spread a little more pesto over each breast. Serve with new potatoes and green beans. Preheat the oven to 180C/160C Fan/Gas 4. Spread the pine nuts on a baking sheet and bake for 2 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Spread the pine nuts on a baking sheet and bake for 2 minutes. To make the pesto, put the basil, garlic, toasted pine nuts and a pinch of salt and the food processor or mortar, and grind to a paste. Tip into a medium bowl and, using a wooden spoon, mix in the Parmesan and pecornio. Pour in the extra virgin olive oil very gradually, beating continuously with a spoon. To make the pesto, put the basil, garlic, toasted pine nuts and a pinch of salt and the food processor or mortar, and grind to a paste. Tip into a medium bowl and, using a wooden spoon, mix in the Parmesan and pecornio. Pour in the extra virgin olive oil very gradually, beating continuously with a spoon. Rub the chicken breasts with the lemon and season with salt and pepper. Make a slit in the side of each breast and insert a tablespoon or so of the pesto mixture. Secure with a cocktail stick. Rub the chicken breasts with the lemon and season with salt and pepper. Make a slit in the side of each breast and insert a tablespoon or so of the pesto mixture. Secure with a cocktail stick. Put the flour on a plate, season with a little salt, then dredge the chicken into the flour. Shake off any excess. Put the flour on a plate, season with a little salt, then dredge the chicken into the flour. Shake off any excess. Heat the olive oil in a frying pan, add the chicken and cook for 6–7 minutes, or until a golden crust has formed. Turn the chicken over and fry for another 3–4 minutes. Add a little hot water and cook until the chicken is cooked through. Keep an eye on it and add a little more water if it starts sticking to the pan. Heat the olive oil in a frying pan, add the chicken and cook for 6–7 minutes, or until a golden crust has formed. Turn the chicken over and fry for another 3–4 minutes. Add a little hot water and cook until the chicken is cooked through. Keep an eye on it and add a little more water if it starts sticking to the pan. Transfer the chicken to serving plates and spread a little more pesto over each breast. Serve with new potatoes and green beans. Transfer the chicken to serving plates and spread a little more pesto over each breast. Serve with new potatoes and green beans. Recipe tips Store any leftover pesto in a screw-top jar, with enough olive oil to cover the pesto. It will keep in the fridge for up to a week.