Creamy Pesto Chicken Potato Bake

Pesto isnt just for pasta! Youll love this creamy, herby chicken and potato bake, laced with rich pesto and topped with parmesan.

The ingredient of Creamy Pesto Chicken Potato Bake

• 25g butter
• 750g chicken thigh fillets trimmed quartered
• 1 leek trimmed cut into 1cm thick slices
• 2 middle bacon rashers trimmed chopped
• 1 tbsp plain flour
• 1 2 cup pure cream
• 190g jar sacla classic basil pesto
• 1 3 cup frozen peas
• 2 sebago potatoes very thinly sliced
• extra virgin olive oil spray
• 1 3 cup finely grated parmesan
• small fresh basil leaves to serve

The Instruction of creamy pesto chicken potato bake

• preheat oven to 200c 180c fan forced melt butter in a frying pan over medium high heat cook chicken in 2 batches for 2 to 3 minutes or until browned transfer to a 5cm deep 20cm x 26cm oval baking dish
• add leek and bacon to pan cook stirring for 5 to 6 minutes or until leek has softened add flour cook stirring for 1 minute gradually stir in cream and 1 3 cup pesto bring to a simmer remove from heat stir in peas season with salt and pepper carefully spoon pesto mixture over chicken
• layer potato slightly overlapping over chicken mixture spray with oil cover tightly with foil bake for 20 minutes or until potato is just tender uncover sprinkle with parmesan season with salt and pepper bake for a further 20 minutes or until golden and chicken is cooked through dollop with remaining pesto and sprinkle with basil leaves serve

Nutritions of Creamy Pesto Chicken Potato Bake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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