This pesto chicken with asparagus recipe is so simple yet so tasty.
- 375 g chicken breast, sliced
- 5 sun-dried tomatoes, chopped
- 200 g asparagus
- 3 – 4 tbsp green pesto
- 150 g cherry tomatoes, halved
- 2 tbsp olive oil
- salt & pepper
In a bowl season chicken with salt & pepper. Heat the oil in a large frying pan. Add the seasoned chicken and chopped sun-dried tomatoes. Fry over medium heat about 10 minutes then remove from the frying pan. Add the asparagus to the pan and fry about 5 minutes until cooked through. Add chicken with sun-dried tomatoes back to the frying pan. Add pesto and stir to coat. Fry over low heat 5 minutes. Add halved tomatoes and cook 2 minutes. Enjoy!!!!
Piers z kurczaka ze szparagami w zielonym pesto.
- 375 g piersi z kurczaka, poktojona w paski
- 5 suszonych pomidorow, pokrojone
- 200 g szparagow zielonych
- 3 – 4 lyzki zielonego pesto
- 150 g pomidorow koktajlowych
- 2 lyzki oliwy
- sol & pieprz
W misce przyprawic piers z kurczaka sola i pieprzem. Na patelni rozgrzac oliwe, dodac kurczaka i suszone pomidory. Smazyc na sredniej temperaturze okolo 10 minut. Mieso z pomidorami przelozyc na talerz. Na tej samej patelni usmazyc szparagi, okolo 5 minut. Do szparagow dodac wczesniej usmazonego kurczaka z pomidorami. Dodac pesto, wymieszac i smazyc na malym ogniu 5 minut. Dodac pomidory koktajlowe i 2 minuty. Smacznego!!!!
This recipe is simple and good for Sunday dinner, celebrations ( i survived my firs kickboxing class and this was my reward ). I like this Chicken Kiev because is very juicy and the flavour is just right. Together with Potato Gratin simple delicious 🙂
For Chicken Kiev
- 4 skinless chicken breasts
- 200 g breadcrumbs
- 75 g parmesan, grated
- 3 eggs, beaten
- 100 g flour
- 2 tbsp paprika
- 2 tbsp sunflower oil
For garlic butter
- 4 garlic cloves, crushed and chopped
- 2 tbsp chopped parsley
- 100 g butter
- juice ½ lemon
For potato gratin
- 1 kg potatoes, peeled
- 400 ml double cream
- 3 garlic cloves, grated
- ground white pepper
I first baked potato gratin and after 30 minutes i added chicken Kiev, at this point i increased the oven temperature to 180°C.
- Thinly slice the potatoes, about 2 mm thick.
Pour the cream in a sauce pan, add grated garlic and season well with salt & pepper. Bring the cream to the boil the remove from heat and leave for later.
Layer the gratin dish with a third of the potatoes, pour over a third of the cream. Repeat with remaining potatoes and cream.
Bake for about 1 hour 10 minutes 160°C.
- Place the garlic butter ingredients in a bowl and mix together. Shape into sausage and tightly wrap with cling film and freeze until firm. You can make it day before. When ready slice 8 even pieces.
Use sharp knife to make a deep pocket inside the breast. Push 2 of garlic butter discs inside each chicken breast. Press to flatten and reseal.
Mix breadcrumbs and parmesan on one plate, eggs on another and on third mix flour with paprika and salt. Dip each breast in the flour, egg and breadcrumbs. Repeat so each Chicken Kiev has a double coating. Chill for 30 minutes.
Preheat oven to 180° C.
Heat the oil in a large frying pan and fry the Chicken Kievs for 2 min each side until golden (my were more than golden). Transfer to baking tray and cook about 30 minutes. You can as well sprinkle grated cheese on top!
Serve with veg. Enjoy!!!