Pesto Chicken With Shallot Smashed Potatoes

1 05 2012

I love getting inspired by ingredients I have around the house, and this meal is a great example. Inspired by leftover basil and roasted red pepper pesto I made the other day and a few potatoes in the pantry, tonight’s dinner was fast and delicious!

Pesto Chicken With Shallot Smashed Potatoes

The following serves 2 with leftover potatoes:

  • 2 boneless, skinless chicken breasts
  • Kosher salt and pepper
  • Olive oil
  • Mozzarella cheese, shredded
  • Pesto – either homemade or store-bought (I used leftover basil and roasted red pepper pesto from my antipasto post the other day)
  • 6 medium red potatoes, quartered
  • 1 shallot, sliced
  • 1 garlic clove, smashed
  • 3 Tbsp unsalted butter
  • 1/4 cup dry white wine
  • 1/2 cup chicken stock
  • Ricotta cheese, a few Tbsp
  • Fresh basil, sliced in ribbons

Preheat oven to 375 degrees.

Heat a little olive oil in a saute pan over medium heat. Season chicken with salt and pepper and saute for a few minutes until both sides start to brown. Spread pesto over the chicken until well coated and bake in the oven covered for 10 minutes. Top chicken with some cheese and continue to cook uncovered in the oven until cheese melts, another 5 minutes or so.

Meanwhile, bring a large pot of salted water and potatoes to a boil and cook until tender, about 12 minutes. In a separate pan, melt butter and saute shallots and garlic until golden brown. Deglaze the pan with the wine and cook for about a minute. Add the chicken stock and cook for another minute, just to warm through.

When the potatoes are done, drain and return to pot. Add the shallot sauce and salt and pepper  to taste and smash with a potato masher until desired consistency. Next add a few Tbsp of ricotta cheese and mix well.

To serve, spoon some of the pesto sauce from the chicken onto the plate and top with a piece of chicken and potatoes. Garnish potatoes with basil ribbons.




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