Poached Chicken Breast Stuffed with Pesto and Served with Sweet Potato, Truffle Mash, and Roasted Mediterranean Vegetables

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Difficulty
easy
Serves
2 people
Meal course
Dinner
Posted by
Posted on
1 .
For the chicken
2 medium
Chicken breast
8 whole
Cherry tomatoes - halved
1 pinch
Sugar
1 Twist
Salt and pepper
1 Drizzle
Olive oil
1 small
Yellow Pepper
2 tbsp
Homemade pesto
2 .
For the mash
1 medium
Sweet potato - peeled and sliced
1 medium
White potato - peeled and sliced
1 tbsp
Truffle oil
1 Twist
Salt and pepper
3 .
For the veg
1 medium
Red onion - peeled and quartered
1/2 medium
Courgette - sliced into 1cm rounds
8 whole
Cherry tomatoes
2 tbsp
Balsamic vinegar
2 tbsp
Olive oil
1 tsp
Pine nuts
Poached Chicken Breast Stuffed with Pesto and Served with Sweet Potato, Truffle Mash, and Roasted Mediterranean Vegetables
  1. Pre-heat the oven to 200’C
  2. Place the tomatoes on a baking sheet and drizzle over the oil, sugar and salt and pepper. Roast for 20 minutes.
  3. In the meantime, turn on a gas hob and place the pepper directly onto the heat, turning regularly with tongues until the skin has blackened. Run the pepper until cold water and rub away the skin. Tear the pepper flesh into strips.
  4. Prepare the chicken breasts by slicing in half through the middle, but not going all the way through and spreading out. Place the breasts between two sheets of cling film and bash until flattened. Spread the pesto between each breast and then top with the roasted tomatoes and peppers. Roll the chicken into a cylinder and wrap in cling film – making sure it’s sealed tight and the ends are tied. Place in the fridge to chill for 20 minutes
  5. To make the veg, place the onion in a roasting pan with the oil and roast for 15 minutes. After this time, give the onion a stir and add the remaining veg to the (excluding the pine nuts) with the balsamic vinegar. Make sure you prick your cherry tomatoes a few times with a sharp knife before adding to the pan to stop them exploding. Return the pan to the oven for 30 minutes, before adding the pine-nuts for a final 5 minutes.
  6. While the veg is roasting, cook the potato in salty water for 15-20 minutes until soft enough to mash. Drain the water and return the potatoes to a low heat to shake off any excess moisture. Mash the potato and the drizzle in your truffle oil and season to taste. Transfer to the oven to keep warm until ready to serve, and give them a final beating just before you’re ready to eat.
  7. To cook your chicken, heat a large saucepan of water and bring to the boil. Reduce to a simmer and then cook the wrapped chicken for 15 minutes. Once cooked, remove the chicken from the water, and the cling film – make sure you do this over a bowl so that you can keep all the delicious juices.
  8. Heat a splash of oil in a frying pan to a high temperature and transfer the chicken to the pan for a minute or so to give it some colour – stir in the juices you reserved to warm through. Slice up the chicken and serve with the potato and vegetables. Drizzle over the juices from the roasting tin and the pan to finish.

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