Pesto Chicken with Buttered Leeks and Potatoes

Ingredients:                 Serves 2

  • ½ Deboned chicken (+/- 350 gr)
  • 300 Grams  Small leeks (sliced slanted)
  • 30 Grams  Butter
  • 3  Potatoes
  • ¼ Medium onion (chopped)
  • Salt, Pepper
  • Oil for frying

PESTO:

  • 70 Ml  Olive oil
  • 1 Medium onion (chopped roughly)
  • 3 Cloves Garlic
  • Handfull Fresh Basil leaves
  • 50 Grams Roasted cashew nuts (unsalted)

METHOD:

  • Boil potatoes with skin, when cooked, place in cold water and peel the skin.
  • Slice potatoes in ½ cm slices and keep aside

PESTO:

  • Place onion, garlic, cashew nuts and basil leaves in a blender, grind, slowly add olive oil until you have a slight coarse paste, season with salt and pepper and let rest for an hour or so to let the flavors develop.

CHICKEN:

  • Use skin on chicken to hold the leg and breast together, your butcher can help you to de-bone, remove excess fat and skin pieces if any.
  • You should have one breast and one leg piece side by side kept together by the skin.
  • Slice lengthwise in two halves, you now have two pieces, half a breast half a leg each.
  • Place the two chicken pieces on a tray
  • Season with salt and pepper and spread some pesto over the length of each chicken piece, like you butter a slice of bread.
  • Leave to marinate for an hour in the fridge.
  • Now roll each part from left to right, breast first.
  • To hold the rolls together you can use a skewer, I used a bamboo sate skewer, pierce through the roll and press a bit from the top so you get a round “steak” like shape.

FINISH:

  • Pre-heat an oven to 180 C, fry your chicken steaks 2 minutes on each side on a griddle or a frying pan with a bit of oil, place in your oven for another 15 minutes.
  • Heat some oil in a frying pan, fry the chopped onions, add the leeks, season with salt and pepper, stir, add butter, when the butter has melted and incorporated with the leeks add a bit of water and braise for a few minutes.
  • Fry the potato slices with some oil in another pan, simultaneously with the leeks, until golden brown.
  • Place potatoes and leeks in the center of a plate, remove the skewer from the chicken, and place the chicken steak on top of the potatoes and leeks.
  • Add a few Tbsp pesto to one of the frying pans for ½ a minute or so, just to warm it a bit, (the pan is still hot, so no need to turn on the heat anymore) sprinkle pesto around your steak.
  • Sprinkle some chopped roasted cashew nuts on top.

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