Kana Okada
Hands-On Time
15 Mins
Total Time
35 Mins
Serves 4

How to Make It

Step 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.

Step 2

Heat oven to 400° F. Rinse the chicken, pat dry with paper towels, and place in a foil-lined baking dish.

Step 3

Whisk the mayonnaise and 2 tablespoons of the pesto in a small bowl. Spread evenly over the top of each chicken breast.

Step 4

Bake until the chicken is cooked through, about 10 minutes.

Step 5

Leave the chicken in oven and turn on broiler. Broil until golden brown, about 3 minutes.

Step 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.

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