Chicken Breast with Underskin Pesto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 skin and bone chicken breasts
- 100 g rocket
- 50 g wild arlic
- 4 sprigs basil
- 1 clove garlic
- 70 g parmesan cheese
- 70 g pine nuts
- 100 ml olive oil
- pepper
- salt
Print Recipe
Pin Recipe Instructions
- For this recipe you absolutely need chicken breasts with an intact, closed skin that completely covers the meat. If there is even a small hole in the skin, the pesto will leak and the effect of the meat cooking in the pesto stock is gone.
- First you prepare the pesto from all the ingredients (except for the chicken breasts). Put everything in a tall container and mix until smooth with the hand blender. If you want, you can chop up the individual ingredients a little beforehand, but that doesn`t have to be. Be careful with the oil. The more liquid the pesto, the greater the risk that the pesto will leak. The final consistency should be a bit firmer than normal pesto, almost cut-proof.
- Put the finished mixture in a 1 L freezer bag and maybe put it in the cold again. This also makes it a little firmer.
- Now you lift the skin flap at the blunt end of the chicken breast and, either with your finger or with a spoon handle, dig a large but closed pocket under the skin on both sides. If the skin should peel off at the edges, it can be pinned back with toothpicks. Now cut off a small corner of the freezer bag, insert it into the pocket and carefully inject the farce under the skin.
- Cook on the tray in the middle for about 50 minutes at 180 degrees in the preheated oven.
- I like to have fresh mashed potatoes and a salad with it.
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