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Chicken With Pesto Potatoes

Chicken With Pesto Potatoes
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Serves 4| Hands-On Time: | Total Time:



  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.
By July, 2005

Nutritional Information

  • Per Serving
  • Calories 841.06Calories From Fat 57%
  • Calcium 272.04mg
  • Carbohydrate 43.69g
  • Cholesterol 129.15mg
  • Fat 53.5g
  • Fiber 5.02g
  • Iron 5.01mg
  • Protein 47.73mg
  • Sat Fat 9.47g
  • Sodium 779.09mg
What does this mean? See Nutrition 101 .

Quick Tip

To toast pine nuts, place them in a dry skillet over medium heat for 3 minutes or on a baking sheet in a 350° F oven for 7 minutes, stirring once.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.