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Chicken with spinach and walnut pesto and lemony mascarpone

  • 0:10 Prep
  • 0:50 Cook
  • 4 Servings


  • 800g small Desiree potatoes
  • 2 tablespoons extra virgin olive oil
  • 125g mascarpone
  • 2 tablespoons lemon juice
  • 4 small chicken breast fillets
  • 1 small red onion, finely chopped

Spinach & walnut pesto

  • 100g (3 cups) baby spinach leaves
  • 35g (1/3 cup) walnuts, toasted, chopped
  • 1 garlic clove, crushed
  • 20g butter, at room temperature
  • 80ml (1/3 cup) extra virgin olive oil
  • 40g (1/2 cup) pecorino, finely grated


  • Food processor


  • 1
    Cook the potatoes in a large saucepan of boiling water for 10 minutes or until just tender. Drain well and cut into wedges.
  • 2
    Preheat oven to 220C/200C fan forced. Pour 1 tbs oil into a baking dish. Warm in oven for 5 minutes. Add potato. Toss to coat. Cook, turning occasionally, for 40 minutes or until golden. Season with salt.
  • 3
    Meanwhile, for the pesto, process the spinach, walnuts and garlic in a food processor until finely chopped. Add butter and 60ml (1⁄4 cup) of the oil. Process until combined. Transfer to a bowl. Stir through pecorino and remaining oil. Season. Cover and set aside.
  • 4
    Combine mascarpone, juice and remaining oil in a bowl. Season.
  • 5
    Heat a large frying pan or barbecue grill over medium-high heat. Season chicken. Cook for 5 minutes each side or until cooked through. Transfer to a plate. Set aside for 5 minutes to rest. Slice chicken.
  • 6
    Top chicken with pesto and onion. Serve with wedges and sauce.

Source: taste.com.au


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