Chicken with creamy pesto sauce
SERVES 4 PREPARATION: 10 MIN COOKING: 45 MIN
8 chicken pieces (thighs
and drumsticks) salt and pepper juice of ½ lemon
15ml (1T) olive oil
10g fresh parsley
2 garlic cloves, crushed 80ml (¹∕₃c) sunflower seeds,
60ml (¼c) olive oil juice of ½ lemon salt and pepper
15ml (1T) olive oil 1 onion, chopped 5ml (1t) flour 250ml (1c) cream
10g rocket small handful Parmesan cheese
Preheat the oven to 190°C. Grease a baking sheet with non-stick spray. 1 Season the chicken with salt and pepper. Arrange on the prepared baking sheet, drizzle the lemon juice and oil over and bake for 45 minutes or until golden brown and done.
2 PESTO Blitz the parsley, rocket, garlic and sunflower seeds in a food processor until smooth. Gradually add the oil and lemon juice and season with salt and pepper.
3 SAUCE Heat the oil in a saucepan and fry the onion until soft and fragrant. Add the pesto and stir-fry for a few seconds. Stir in the flour, then the cream. Simmer gently, stirring constantly, until the sauce thickens.
4 TO SERVE Top the chicken with the sauce, rocket and cheese shavings.