Pesto chicken with confit tomatoes and spinach Recipe

Fillet of chicken cooked in a home made pesto sauce served with confit tomatoes and spinach leaves.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour 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


  • ETAPE 1

    Wash all of the vegetables. Wash and pick the basil leaves. Halve the tomatoes.

  • ETAPE 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.

  • ETAPE 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.

  • ETAPE 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.

  • ETAPE 5

    Serve the chicken on a bed of spinach and confit tomatoes. Finish with a sprinkle of piment d'Espelette.

Chef's tip

«Change the presentation of this dish by making an incision in the chicken fillets and filling with pesto.»

Your comments