This pasta dish has many of my favorite ingredients; pesto made of pine nuts and basil, parmesan cheese, bread crumbs from my own baked bread and fresh thyme. It’s both sounds and looks quite advanced, but it’s so simple to prepare and ready in less than 45 minutes.
Ingredients (4 pers.):
- 100g pesto, make your own with the following ingredients:
- 1 pot fresh basil
- 3 tbsp pine nuts
- 1 garlic clove
- 1/3 cup grated parmesan cheese
- 1/3 cup olive oil
- 2 slices bread
- 1/3 grated parmesan cheese
- pinch of salt and black pepper
- 4 organic chicken breasts
- 1 tbsp olive oil
- fresh thyme
- 1 1/2 cups pasta, boiled according to packaging
Prepare the pasta according to the packaging.
If preparing pesto, do the following: fry the pine nuts in a skillet shortly until the nuts get some golden color. Clip off the leaves from the basil stalks. Use a food processor and add pine nuts, basil leaves, garlic clove and parmesan cheese into the processor. Mix until the mixture is smooth. Add slowly poured olive oil into the mixture while mixing it together.
Pre heat the oven to 375ºF.
Crumble the bread slices and add the crumbles into a small bowl. Add the pesto, parmesan cheese, salt and black pepper into the bowl and mix together with a spoon.
Place the chicken breasts on a smaller oven tray covered with parchment paper. Make a couple of cuts (not through) in each chicken breast. Add the pesto mixture on each chicken breast. Pour some olive oil over the chicken breasts.
Bake in the oven for approximately 25-30 minutes or until the chicken is well-done, without being dry.
Garnish with fresh thyme.
My plate is from Danish “Broste Copenhagen”.