Chicken With Pesto Potatoes

Chicken With Pesto Potatoes
Kana Okada
Serves 4
preparation
15
minutes
cooking
35
minutes

Ingredients

1 1/2
pounds
small new potatoes
kosher salt
4
boneless chicken breasts (about 6 ounces each), with skin
1/2
cup
mayonnaise
8
tablespoons
store-bought pesto
1/4
teaspoon
freshly ground black pepper
1/3
cup
pine nuts, toasted
1/3
cup
golden raisins

Directions

  1. Place the potatoes and 1 tablespoon salt in a large pot. Add cold water to cover by 2 inches. Bring to a boil, reduce heat to a simmer, and cook until tender, about 20 minutes. Drain and set aside until cool enough to handle.
  2. Heat oven to 400° F. Rinse the chicken, pat dry with paper towels, and place in a foil-lined baking dish.
  3. Whisk the mayonnaise and 2 tablespoons of the pesto in a small bowl. Spread evenly over the top of each chicken breast.
  4. Bake until the chicken is cooked through, about 10 minutes.
  5. Leave the chicken in oven and turn on broiler. Broil until golden brown, about 3 minutes.
  6. Peel the potatoes and cut into large chunks. Toss with pepper, the remaining pesto, and ½ teaspoon salt. Sprinkle the chicken with pine nuts and raisins. Serve with potatoes.
Sara Quessenberry
June 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 57 %
  • Calcium 272.04 mg
  • Carbohydrate 43.69 g
  • Cholesterol 129.15 mg
  • Fat 53.5 g
  • Fiber 5.02 g
  • Iron 5.01 mg
  • Protein 47.73 mg
  • Sat Fat 9.47 g
  • Sodium 779.09 mg
What does this mean? See Nutrition 101.