The Courier-Mail

PESTO CHICKEN AND VEGETABLE TRAYBAKE

- RECIPE: CATHIE LONNIE PHOTOGRAPH­Y: GUY BAILEY

SERVES 4 PREPARATIO­N TIME: 15 MINUTES COOKING TIME: 55 MINUTES SKILLS: EASY 1 zucchini, thickly sliced 1 small eggplant, cut into 3cm pieces 1 red capsicum, roughly chopped 2 baby fennel, trimmed, quartered 1 tbsp extra virgin olive oil 1 lemon, quartered 25g butter, softened 2 tbsp sundried tomato pesto 4 chicken marylands 400g can cannellini beans, drained, rinsed ½ cup chopped fresh basil leaves

METHOD

1. Preheat oven to 180C/160C fan-forced. 2. Place zucchini, eggplant, capsicum and fennel in a large roasting pan. Drizzle with oil. Turn to coat. Season with salt and pepper. Place lemon on vegetables. 3. Combine butter and pesto in a small bowl. Using a sharp knife, make 4 x 1cm-deep cuts across the top of each piece of chicken. Rub three-quarters of the pesto butter over chicken. 4. Place chicken on top of vegetables. Roast for 50-55 minutes or until chicken is browned and cooked through, and vegetables are tender. 5. Transfer chicken to a plate. Drain any excess oil from vegetables. Add beans and basil. Toss to combine. Serve chicken and vegetables with remaining pesto butter.

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