Categories: Meals
Ingredients
- 2 oz. Red Potatoes
- 1 Red Bell Pepper
- 1 Shallot
- 2 Boneless Skinless Chicken Breasts
- 2 Tbsp. Basil Pesto
- 4 fl. oz. Light Cream
- 1 oz. Pecorino Cheese
Directions
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Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Cut each potato into six to eight wedges. Stem, seed, and cut red bell pepper into 1" dice. Peel and slice shallot into thin rings. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
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Toss potatoes, red bell pepper, shallot, 1 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper on prepared baking sheet. Spread into a single layer, leaving room to add chicken later (some overlap is ok). Roast until vegetables are soft and starting to caramelize on edges, 18 minutes. Vegetables will finish cooking in a later step. While vegetables roast, sear chicken.
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Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side. After vegetables have roasted 18 minutes, carefully stir. Transfer chicken to empty space on baking sheet. Reserve pan; no need to wipe clean.
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Top chicken with 2 tsp. basil pesto (reserve remaining for sauce). Roast until pesto darkens slightly and chicken reaches a minimum internal temperature of 165 degrees, 5-8 minutes. Remove chicken to a plate and rest at least 5 minutes.
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Return pan used to sear chicken to medium-high heat. Add cream to hot pan and bring to a boil. Remove from burner and whisk in remaining basil pesto and ⅔ the pecorino (reserve remaining for garnish). Taste, and season with a pinch of salt and pepper. Plate dish as pictured on front of card, garnishing with remaining pecorino. Bon appétit!