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Chicken with spinach and walnut pesto and lemony mascarpone
Chicken with spinach and walnut pesto and lemony mascarpone
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Indulgent mascarpone and zesty lemon create a luscious dip for crispy potatoes and juicy chicken.
Ingredients:
  • 800g small Desiree potatoes
  • 125g mascarpone
  • 42.00 gm lemon juice
  • 4 small chicken breast fillets
  • 1 small red onion, finely chopped
  • 100g (3 cups) baby spinach leaves
  • 35g (1/3 cup) walnuts, toasted, chopped
  • 20g butter, at room temperature
  • 80ml (1/3 cup) extra virgin olive oil
  • 40g (1/2 cup) pecorino, finely grated
Instructions:
  • Boil the potatoes in a large saucepan until tender, about 10 minutes. Drain and then cut them into wedges.
  • Preheat the oven to 220C/200C fan forced. Drizzle 1 tablespoon of oil into a baking dish and warm in the oven for 5 minutes. Add the potatoes and toss to coat them evenly. Roast for 40 minutes or until golden, turning occasionally. Season with salt to taste.
  • Prepare the pesto by pulsing the spinach, walnuts, and garlic in a food processor until finely chopped. Add butter and 60ml (1⁄4 cup) of the oil, then process until fully combined. Transfer the mixture to a bowl and gently stir in the pecorino cheese and remaining oil. Season with salt and pepper to taste. Cover and set aside.
  • Mix together the mascarpone, juice, and remaining oil in a bowl. Season to taste.
  • Preheat a large frying pan or barbecue grill over medium-high heat. Season the chicken and cook for 5 minutes on each side, or until fully cooked. Transfer to a plate, let it rest for 5 minutes, then slice.
  • Spread a generous amount of flavorful pesto and sliced onions over the succulent chicken. Pair it with crispy potato wedges and a delectable sauce for a truly satisfying meal.

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