Yep... I've still got some of the last batch of pesto I made hanging around! This is a really easy way to change up chicken and make it look pretty with the mashed beans.
Pesto-stuffed Chicken and White Beans
- 1 T. pesto
- 1 skin-on chicken thigh
- 4 asparagus spears, woody ends removed
- 1/4 c. white beans, drained
- splash of chicken stock
- 1/2 lemon, zested
- olive oil
- 3 chives, chopped
Preheat the oven to 350 degrees.
Loosen the skin of the chicken with your finger. Spread the pesto underneath the skin. Season the chicken with salt and pepper. Heat 1 T. of oil in a pan and add the chicken skin-side down. Cook for four minutes on the first side and 2-3 on the second to develop a brown crust. Transfer to the oven and bake an additional 14-16 minutes.
Bring a small pot of water to a boil. Salt the water and add the asparagus. Cook for 2 minutes, then remove to an ice bath. Drain and set aside.
Put the beans and stock in a small pan and turn on medium-low heat. Season with pepper and add in the lemon zest.
When the chicken is done, remove it from the oven and set it aside to rest. Return the pan to the stove. Add the asparagus spears and let them heat through and develop some char on the outside.
Mash the beans with a potato masher. Taste and season lightly with salt. Plate the beans and top with the asparagus spears. Slice the chicken and arrange it on the plate, garnishing with the chopped chives.