Helen RandellRoast pesto chicken
February 8th 2010 10:09
It seems that buying chicken breast with the skin on it is a bit of a faux pas these days. Fair enough, the skinless breast meat is much better for you with a lower fat content, but every now and again you want some crispy skin.
So, you'll probably need to go to a specialty chicken store to purchase chicken breast with the skin on. They might even put it into a brown paper bag for you so you can hide it on the way home...
Chicken breast with skin on lets you stuff delicious morsels under the skin, and a home made basil pesto is perfect at this time of year.
Roast pesto chicken - for two
2 chicken breasts, with skin on
1 tablespoon basil pesto
1 tablespoon breadcrumbs
oil
lemon juice
salt
Heat the oven to 200 degrees C. Combine the pesto and breadcrumbs to make a thick paste. Work your fingers in between the chicken and the skin until it separates, leaving the skin attached on the sides. Stuff the pesto mixture under the skin.
Heat a little oil in a small pan and fry the chicken breast, skin side down until the skin browns nicely. Then place the chicken breast onto an oven tray and sprinkle a little lemon juice and salt over the top.
Bake for 20 minutes, until cooked through. Rest for five minutes then serve with a fresh salad.
You could easily substitute the basil pesto with a sundried tomato pesto, Indian spice paste, capsicum relish or tapenade.
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Comment by Helen Randell
Rough Cooking