- Preperation Time: 25 minutes
- Cooking Time: 45 - 50 minutes
- Serves: 4
chicken in foil and bake for around 45 minutes, until cooked all the
potatoes to a pan of salted boiling water. Boil for 12-15 minutes until cooked
Pesto from scratch: In a blender add pine nuts, basil, Parmesan and garlic
and blitz for around 10 seconds. Then, whilst still blitzing, slowly
add just oil reserved from the sundried tomatoes.
potatoes in a colander and run cold water through to stop the cooking process.
Set aside in the fridge to cool.
Add the pesto
mixture to a large bowl and add the chopped sundried tomatoes,
olives, and spring onions. Loosen with additional sundried tomato oil
mix and chilled potatoes and add mayonnaise and a grind of black
pepper & salt if needed (the Parmesan usually means salt
Chop or pull cooked chicken and add to the pesto potato mix.
· Serve on a bed of romaine lettuce, top with a dollop of the Smokey Tomato & Garlic Chutney, crispy onions and balsamic glaze.
To pull the chicken, shred using two forks once tender. The slower the meat is cooked the easy this is to do.
Credit Cherry Tree Recipes