Poultry with Basil Sauce
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Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Ingredients
for
4
- Ingredients
- 6 ripe Tomatoes
- 2 Tbsps olive oil
- 4 Chicken breasts
- 2 Tbsps olive oil
- cooked Pasta (to serve)
- For the pesto
- 2 handfuls Pine nuts
- 1 clove garlic cloves (peeled and chopped)
- 2 bunches Basil
- ¾ cup Parmesan (grated)
- extra virgin olive oil
Product recommendation
Slow-Roast Tomatoes
Roast tomatoes at an even lower temperature overnight, then store under olive oil in sterilised jars in the refrigerator.
Preparation steps
1.
Preheat the oven to 170°C (150 fan) | 325°F | gas 3.
2.
Place the tomatoes cut side up in a roasting tin, drizzle with oil, season and roast for 2 hours or even longer until shriveled and deeply savoury. Set aside.
3.
Turn the oven up to 200°C (180 fan) | 400°F | gas 6.
4.
Rub the chicken with oil and seasoning and roast for 20 minutes until cooked through. Set aside to rest.
5.
Meanwhile, make the pesto. Add the pine nuts to a frying pan over medium heat and lightly toast for a few seconds until golden. Place in a food processor with the garlic, basil and Parmesan. Whiz the ingredients until roughly blended, stirring in enough olive oil to loosen.
6.
Serve the chicken thickly sliced with the tomatoes all drizzled with pesto and pasta alongside.
