Chicken with Creamy Pesto and Tomato Parmesan Salad

Name: Chicken with Creamy Pesto and Tomato Parmesan Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tsp Lemon, juice; 4 Chicken Breasts, skinless; 1 tsp Garlic Granules; 200ml Full Fat Creme Fraiche; 2 tsp Ground Paprika; 0.5 Iceberg Lettuce, sliced; 60g Basil Pesto; 40g Parmesan Cheese, grated; 20g Pine Nuts, toasted; 2 Tomatoes, finely chopped; 2 Cloves Garlic, peeled and crushed with a garlic press; 3 tbsp Olive Oil; Maldon Salt, to taste

by Monya Kilian Palmer

Poultry

Gluten Free

4.4

10m prep time

35m total time

Easy level

13 ingredients

Chicken with Creamy Pesto and Tomato Parmesan Salad recipe by Monya Kilian Palmer

“Pesto is a powerfully flavoured condiment, so I add some to crème fraiche to create a creamy, tasty dip for seasoned chicken pieces. The simple, accompanying iceberg salad delivers plenty of complementary flavours. It features tomatoes, fresh garlic, and Parmesan before being finished with a scattering of toasted pine nuts. Delicious!” - Monya

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the oven to 200°C (fan-assisted) and line a baking tray with baking paper.

Step 2

Season all sides of the chicken with salt, pepper, paprika and garlic granules. Place on the tray and drizzle with the olive oil. Bake in the oven for 20-22 minutes, then remove and leave to rest for several minutes before slicing and serving.

Step 3

Meanwhile, combine the creme fraiche and pesto in a bowl for your creamy pesto dip. Taste and adjust the seasoning with salt and pepper if you feel it needs it.

Step 4

For the salad, toast the pine nuts in a dry, non-stick pan over medium high heat. This won’t take long, 1-2 minutes. Once golden, remove and set aside.

Step 5

Combine the chopped tomatoes and crushed garlic in a bowl. Season with a pinch of salt flakes and pepper, then stir in one tablespoon of the olive oil and the lemon juice. Combine the sliced lettuce with the grated Parmesan and the remaining olive oil in a bowl. Toss well to coat, then fold in the tomato-garlic mixture. Scatter over the toasted pine nuts.

Step 6

Serve the rested and sliced chicken with the pesto dip, and season the chicken with salt flakes and pepper. Enjoy with the delicious salad alongside.

Ingredients
Based on 4 servings

2 tsp Lemon, juice 1 x Sainsbury's Lemons
4 Chicken Breasts, skinless 2 x Sainsbury's 320g British Fresh Skinless & Boneless Chicken Breast Fillets
1 tsp Garlic Granules 1 x Sainsbury's Garlic Granules 58g
200ml Full Fat Creme Fraiche 1 x Sainsbury's British Crème Fraîche 300ml
2 tsp Ground Paprika 1 x Sainsbury's Paprika 44g
0.5 Iceberg Lettuce, sliced 1 x Sainsbury's Iceberg Lettuce
60g Basil Pesto 1 x Sainsbury's Green Pesto 190g
40g Parmesan Cheese, grated 1 x Sainsbury's Grana Padano Cheese 200g
20g Pine Nuts, toasted 1 x Sainsbury's Pine Nuts 100g
2 Tomatoes, finely chopped 2 x Sainsbury's Tomatoes Loose
2 Cloves Garlic, peeled and crushed with a garlic press 1 x Sainsbury's Garlic
3 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g