Pesto Potatoes with Grilled Chicken & Bacon Recipe

Pesto Potatoes with Grilled Chicken, Tomatoes and Bacon Recipe
Prep in Prep in:
15 mins
Cook in Cook in:
10 mins
Serves Serves:
4
Per Serving %RI
Energy (KJ) 2614 31%
Energy (Kcal) 626 31%
Fat 35.1g 50%
Saturated Fat 6.4g 50%
Total Sugars 3.1g 3%
Salt 1.9g 31%

Method

Place all the presto ingredients, except the oil and lemon juice, in a food processor and turn on to a medium speed. Slowly pour in the oil until it all blends together. Add in a squeeze of lemon juice. Remove from the processor and store in the fridge in an airtight jar until needed.

Cut the potatoes in half and place in a saucepan of salted water. Bring to the boil then turn down the heat and simmer for 8-10 minutes or until the potatoes are tender when skewered with a knife. Drain and set aside.

Heat the griddle pan and lightly oil with rapeseed oil. Cut open the chicken in the middle lengthways, halfway over, but don’t go the whole way through. You want to be able to open the chicken like an escalope and cook quickly. Season the chicken and grill on both sides until the chicken is cooked though. Grill the bacon until crispy then cut into strips.

Add the pesto, tomatoes and bacon to the warm potatoes and stir in well, crushing some of the potatoes. Top the potato mixture with the chicken and drizzle with extra pesto.

Ingredients

12-15 baby/new season potatoes

4 chicken breasts

8 rashers of bacon

2 tablespoons of chopped semi sundried tomatoes (or fresh tomatoes)

For the Pesto:

½ clove of garlic, chopped

Sea salt and freshly ground black pepper

3 good handfuls of fresh basil, leaves picked and chopped

A handful of pine nuts, very lightly toasted

A good handful of freshly grated parmesan cheese

Rapeseed oil

A small squeeze of lemon juice

or alternatively use a jar of pre-made pesto

12-15 baby/new season potatoes 4 chicken breasts 8 rashers of bacon 2 tablespoons of chopped semi sundried tomatoes (or fresh tomatoes) For the Pesto: ½ clove of garlic, chopped Sea salt and freshly ground black pepper 3 good handfuls of fresh basil, leaves picked and chopped A handful of pine nuts, very lightly toasted A good handful of freshly grated parmesan cheese Rapeseed oil A small squeeze of lemon juice or alternatively use a jar of pre-made pesto

You may also like

Potato farl steak sandwich with caramelised red onion and cheese sauce

Potato farl steak sandwich with caramelised red onion and cheese sauce

Potato farl steak sandwich with caramelised red onion and cheese sauce

Calling meat lovers everywhere! indulge yourself in this Potato Farl steak sandwich with caramelised red onion and creamy cheese sauce. Perfect for a tasty lunchtime treat or a quick mid week meal.

  • Prep in: 20 mins
  • Cook in: 15 mins
Spiralized Potato Salad

Spiralized Potato Salad Recipe

Spiralizing a potato makes it quicker to cook, and adds a fun twist to your dish.  This light salad looks and tastes great!

  • Prep in: 10 mins
  • Cook in: 10 mins
Thai potato and chicken curry recipe by Jo Pratt

Thai Potato and Chicken Curry Recipe by Jo Pratt

This recipe is a one pot wonder – ideal to use up veggies you might have left over from the weekly shop, (mine are just a suggestion) but potatoes are key in this dish.  Then simply add some chicken and a few spices. 

  • Prep in: 5 mins
  • Cook in: 25 mins
Tabbouleh recipe

Tabbouleh

For a taste of the Emirates in your own home, try this modified version of a classic Tabbouleh dish, with a bit more bite.

  • Prep in: 10 mins
  • Cook in: 10 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union