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Pesto chicken served with confit tomatoes and rocket Recipe

Ingredients for people

  • Jaune des Landes chicken breast(s) : 6 whole
  • Olive oil : 10 ml
  • Basil : 1 bunch
  • Pine kernel(s) : 30 g
  • Grated parmesan : 30 g
  • Garlic clove(s) : 1 bulb
  • Olive oil : 8 ml
  • Cherry tomatoes on the vine : 6 sprig
  • Honey : 20 g
  • Pale mustard seed(s) : 5 g
  • White balsamic vinegar : 3 ml
  • Rocket : 200 g
  • Fine salt : 6 pinch(es)
  • Piment d'Espelette : 4 pinch(es)
Method
  • 1

    Wash the vegetables, basil and rocket leaves.

  • 2

    Make the pesto: place the basil leaves, peeled garlic, grated parmesan and pine nuts in a mortar and crush with a pestle. Add olive oil a little at a time and keep crushing until you have a smooth pesto paste.

  • 3

    Preheat the oven to 230°C.

  • 4

    Make an incision in each chicken fillet and fill with pesto. Season with salt.
    Heat a frying pan to hot and add a little olive oil. Place the chicken in the pan, skin-side down, and cook for 3 to 4 minutes. Turn the chicken over and colour the other side. Remove from the pan and place on a baking sheet. Transfer to the oven and cook for 6 to 8 minutes according to size.

  • 5

    Place the honey, balsamic vinegar and mustard seeds in a heavy based saucepan or cooking pot. Add the tomatoes and cook for 2 to 3 minutes. Season with salt and piment d'Espelette.

  • 6

    Make a bed of confit tomatoes in the centre of large dinner plates. Place a few rocket leaves on top and drizzle over the cooking liquid from the tomatoes. Serve the chicken on top of the tomatoes and rocket. Finish with a sprinkle of piment d'Espelette.

Chef's tip

«This recipe will also work well using rocket leaves instead of basil to make a rocket pesto filling.»

Fillet of chicken with a home made pesto filling served with confit tomatoes and rocket.

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(10 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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