Our red pesto is a pocket rocket, jam-packed with flavour thanks to sun-dried tomatoes, basil and chargrilled capsicum. Spread it over chicken breast and sprinkle with cheese to make these irresistible chicken melts, and add some herby potato wedges and veggies to create a meal that's got 'delicious' written all over it!
/ serving 4 people
/ serving 4 people
red pesto(ContainsMilk, Tree Nuts)
shredded Cheddar cheese(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper and sprinkle with the Italian herbs. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top rack of the oven until tender, 25-30 minutes.
While the wedges are baking, thinly slice the carrot (unpeeled) into half-moons. Trim the green beans. Slice the lemon into wedges. Finely chop the garlic (or use a garlic press). In a small bowl, combine the garlic and red pesto.
Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 2cm thick. Transfer the chicken to a second oven tray lined with baking paper. Season with salt and pepper, drizzle with olive oil and toss to coat. Spread the pesto mixture over the chicken and sprinkle with shredded Cheddar cheese.
Bake the chicken on the bottom rack of the oven until cooked through, 8-12 minutes. TIP: Chicken cook times will vary depending on the size of the fillet.
While the chicken is in the oven, heat a large frying pan over a medium-high heat. Add the butter and a drizzle of olive oil (to stop the butter from burning!) and cook until melted. Add the carrot and cook until starting to soften, 2-3 minutes. Add the green beans and cook until tender, 3-4 minutes. Season with a pinch of salt and pepper.
Divide the red pesto chicken melts between plates and spoon over the juices from the tray. Serve with the potato wedges, veggies and lemon wedges.