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

PESTO

10g fresh parsley

10g rocket

2 garlic cloves, crushed 80ml (¹∕₃c) sunflower seeds,

toasted

60ml (¼c) olive oil juice of ½ lemon salt and pepper

SAUCE

15ml (1T) olive oil 1 onion, chopped 5ml (1t) flour 250ml (1c) cream

TO SERVE

10g rocket small handful Parmesan cheese

shavings

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.