Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 2 smalls | Skinless boneless chicken breasts |
| 8 tablespoons | Extra virgin olive oil; plus a little extra |
| \N \N | ; if necessary |
| 2 \N | Garlic cloves; crushed |
| 2 \N | Fresh oregano sprigs; (2 to 3) |
| 1 small | Lemon |
| 350 grams | Baby new potatoes; halved |
| 1 small | Red onion |
| 1 teaspoon | Balsamic vinegar; (1 to 2) |
| 225 grams | Frozen broad beans; thawed and all but |
| \N \N | ; a handful peeled |
| 6 \N | Walnut halves; chopped |
| 1 \N | 25 grams blo Parmesan |
| 15 grams | Picked flat-leaf parsley leaves |
| \N \N | Maldon sea salt and freshly ground |
| \N \N | Black pepper |
1 Place the chicken breasts between sheets of clingfilm and gently beat with a rolling pin to 1cm/ ½" thickness.
2 Strip the oregano from its stalks and finely chop. Place in a dish with 2 tbsp oil and half the garlic. Season and grate in the lemon rind. Add the chicken, turning to coat and set aside.
3 Place the potatoes in a pan of boiling salted water, cover and cook for 10-12 minutes or until tender. Heat a frying pan. Finely chop the onion.
Add 1 tbsp oil to the pan and fry the onion for a few minutes until softened.
4 Shell the remaining handful of the broad beans. Heat a small frying pan and a griddle pan.
5 Stir the balsamic vinegar into the frying pan, cut the lemon in half and squeeze in about 1 tsp juice. Swirl to combine and stir into the beans.
6 Add the walnuts to the small frying pan and cook for a minute or two until toasted, tossing occasionally. Remove from the heat.
7 Shake most of the marinade off the chicken and add to the griddle pan.
Sear for about two minutes on each side or until tender.
8 Place the remaining oregano and garlic in a mini blender. Grate the Parmesan and add the parsley and walnuts.
9 Season and whizz for 10 seconds, add the remaining 4 tbsp oil and blitz again. Add 2 tbsp beans and mix well.
10 Drain the potatoes and stir into the bean mixture. Spoon a pile into the centre of a serving plate and drizzle the pesto around the edge, letting it down with a little more oil if neceesary. Arrange a piece of chicken to the side and serve.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.