Pesto chicken with confit tomatoes and spinach Recipe
Ingredients for people
- Chicken breast(s) (150g) - skinless : 6 whole
- Olive oil : 10 ml
- Fine salt : 6 pinch(es)
- Piment d'Espelette : 2 g
- Basil : 1 bunch
- Pine kernel(s) : 30 g
- Grated parmesan : 30 g
- Garlic clove(s) : 1 bulb
- Cherry tomato(es) : 350 g
- Honey : 3 tbsp
- Pale mustard seed(s) : 10 g
- White balsamic vinegar : 3 ml
- Baby spinach leave(s) : 200 g
- 1
Wash all of the vegetables. Wash and pick the basil leaves. Halve the tomatoes.
- 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 and mix until you have a smooth pesto paste.
- 3
Season the chicken with fine salt. Heat a frying pan and add 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. Deglaze the pan with 250ml of water and then add the pesto. Regularly spoon the pesto over the chicken until cooked.
- 4
Place the honey, vinegar and mustard seeds in a heavy based saucepan or cooking pot. Add the tomatoes and cook for 2 to 3 minutes. Adjust the seasoning then remove the tomatoes from the pan and add the spinach leaves. Cook over a high heat for 30 seconds and adjust the seasoning.
- 5
Serve the chicken on a bed of spinach and confit tomatoes. Finish with a sprinkle of piment d'Espelette.
«Change the presentation of this dish by making an incision in the chicken fillets and filling with pesto.»
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