By pounding your chicken thin, you can roll it and make for a very pretty presentation. Just crank on your oven as soon as you get home and get the carrots roasting.
Pesto Chicken with Roasted Tomatoes
Serves: 1 Time: 45-50 minutes Difficulty: Pretty enough for entertaining
- 4-6 oz. chicken breast or thigh, pounded out to 1/8-in. thickness
- 1 roma tomato, halved
- 1 garlic clove, minced
- 1/2 c. chopped herbs (I had parsley and marjoram on hand)
- 1/2 lemon, zested and juiced
- 1/4 c. frozen peas, thawed
- 1 c. chicken stock
- salt, pepper, olive oil
Preheat the oven to 350 degrees.
Put the tomatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast in the oven until slightly wilted.
Meanwhile, combine the herbs, lemon juice, lemon zest, garlic, and peas in a food processor. Pulse until chunky, then drizzle in a small bit of olive oil - you want a chunky pesto, not a sauce. Season with salt and pepper.
Lay out the chicken and season it lightly with salt and pepper. Spread the pesto 3/4 of the way down the chicken. Roll it up tightly and secure the rolls with kitchen twine.
Heat 1 T. of olive oil in a pan. Add the chicken to the pan and sear on all sides - about 4 minutes. Add the remaining stock to the pan and let the chicken cook for another 8 minutes.
Remove the chicken and let it rest.
Discard the kitchen twine and slice the chicken. Plate it around the carrot puree. Plate it and the roma tomato.
Some of the pesto will have combined with the stock in the pan; you can serve that on the side like I did here: