Chicken fillet with ricotta and pesto potatoes
An Italian style chicken dish with steamed potatoes
serves 10
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Ingredients
1.5 kg Aviko Steam and Fresh 20/30
potatoes
350 g Green pesto
10 g Honey
400 g Ricotta
125 g Fennel, finely chopped
100 g Sundried tomatoes, diced
250 g Walnuts, chopped
100 g Egg yolk
10 g Fresh basil
1,5 kg Chicken fillet (10 pieces)
Preparation
- Combine the Ricotta with fennel, sundried tomatoes, walnuts,
egg yolk and basil. Season with salt and pepper
- Divide the mixture over the chicken fillets and bake in the oven
for 15-20 minutes at 185°C
- Combine the potatoes with the pesto, honey and olive oil. Season
with sea salt and black pepper and leave to marinate for 30
minutes.
- Please the potatoes on a baking tray and bake in the oven for
15-20 minutes at 185°C
Tip
For a vegetarian alternative use a thick slice of courgette or
aubergine (+/- 1cm) instead of a chicken fillet.