Pan fried chicken with pesto !

Dinner.. some may called it supper is a time to sit back and relax ! Of course, not forgetting a nice meal cooked with really fresh ingredients ! Here's a recipe that I like to have on a warm evening to enjoy with missus...

Chicken pesto with baked butter vegetables
Ingredients:
a) chicken breast or thigh (deboned with skin on)
b) basil/toasted pine nuts
c) carrots/asparagus
d) thyme
e) olive oil/balsamic viniger
f) chopped rosemary

Clean the chicken breast (discard any excess fat on the meat or skin). Pat it dry and season it with generous amount of salt, black pepper and chopped rosemary.

On a oven proof pan, heat up olive oil and place skin side. Leave it! Don't mess with it....After say 10 minutes, flip it over... the skin should be crispy now.... let it stay in the pan for another 10 minutes before placing it into an oven at 200Celcius.

Separately, create a tin foil bag - in it, place the cut vegetables (strips, similiar size), 2 knobs of butter, thyme, salt , pepper and a dash (or two) of white wine. Wrap it and place in a tray. Place it in the oven for about 15 minutes (the bag should poof up with all the steam from the wine and you'll soon smell the lovely fragrance of butter, wine and thyme permeating in your kitchen)

Remove and serve on a plate. Excellent with cold white wine or riesling!

Pesto
So what on earth is pesto? It's made simply by bashing basil, garlic and toasted pinenut mixed with good quality extra virgin olive oil and dash of balsamic vineger (optional).

Bon appetit !