Beston’s Pesto Chicken Recipe
Beston’s Pesto Chicken Recipe
Ingredients
8 skinless chicken tenderloins (or breasts cut into strips)
½ Beston Market Farm Fresh red onion, thinly sliced
2 Beston Market Farm Fresh potatoes, peeled and cubed
1 cup Beston Market Farm Fresh basil leaves
¼ cup flaked almonds
2 Beston Market Farm Fresh garlic cloves
¼ cup olive oil + extra to cook chicken
2 pieces Princi Small Goods free range bacon, diced
¼ tsp chilli powder
cracked black pepper
Method
Place the basil, almond and garlic in a small food processor and blend. Add the oil and blend again until mixture forms a fine paste. Set aside.
Place the potatoes in a pot and cover with water. Bring to the boil and cook until just tender, around 8-9 minutes. Drain and reserve.
Steam the snowpeas in a pan of water until just cooked – around 4 minutes.
In a large frypan toss the bacon pieces and potato over medium heat and cook until golden, then add the red onion and toss through for 2 minutes. Remove from pan and set aside.
Add a drizzle of olive oil to the pan and add the chicken pieces and cook for a few minutes on each side until golden and cooked through. Return the potato, bacon and onion mixture, throw in the snow peas and season with the chilli powder and cracked black pepper. Top the chicken with the basil pesto and serve.
Ingredients
- 8 skinless chicken tenderloins (or breasts cut into strips)
- ½ Beston Market Farm Fresh red onion, thinly sliced
- 2 Beston Market Farm Fresh potatoes, peeled and cubed
- 1 cup Beston Market Farm Fresh basil leaves
- ¼ cup flaked almonds
- 2 Beston Market Farm Fresh garlic cloves
- ¼ cup olive oil + extra to cook chicken
- 2 pieces Princi Small Goods free range bacon, diced
- ¼ tsp chilli powder
- cracked black pepper
Instructions
- Place the basil, almond and garlic in a small food processor and blend. Add the oil and blend again until mixture forms a fine paste. Set aside.
- Place the potatoes in a pot and cover with water. Bring to the boil and cook until just tender, around 8-9 minutes. Drain and reserve.
- Steam the snowpeas in a pan of water until just cooked – around 4 minutes.
- In a large frypan toss the bacon pieces and potato over medium heat and cook until golden, then add the red onion and toss through for 2 minutes. Remove from pan and set aside.
- Add a drizzle of olive oil to the pan and add the chicken pieces and cook for a few minutes on each side until golden and cooked through. Return the potato, bacon and onion mixture, throw in the snow peas and season with the chilli powder and cracked black pepper. Top the chicken with the basil pesto and serve.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
