A dish that takes 2 different recipes to make it a full dish. I made pan-seared chicken breast with shell pasta with pesto.
A very delicious meal that I made for staff meal and the most juicy chicken breast you'll ever eat in your live.
For the pesto it was a simple pesto dish without breaking the bank on luxury pine nuts. I replaced the pine nuts with almonds instead. It turned out really nice and paired perfectly with the pasta.
The chicken was so flavorful and moist. Chicken breast can be so delicious when it's cooked perfectly like this.
What You'll Need:
Pesto:
- 80g fresh basil leaves
- 60g almonds (toasted)
- 60g grated Parmigiano Reggiano
- 30g garlic
- 120ml extra-virgin olive oil
- Salt and pepper to taste
Coriander Chicken:
- Chicken breast 4pcs (250-290g per pc)
- Coriander 30g
- Kewpie Mayo 50g
- Olive oil 10g
- Salt 1 tsp
Served 6-7 portions
What You'll Need:
Chicken breast 4pcs (250-290g per pc)
Fresh Coriander 30g
Coriander powder 1 tsp
Kewpie Mayo 50g
Olive oil 10g
Salt 1 tsp
Cook in a non stick pan skin side down on medium low heat for 10 minutes then flip and cook on the other side for another 10 minutes. If the skin isn't browned, turn it up to high heat and cook skin side for an additional 1 minute.