Ingredients
Scale
- Created with Jamie Crunchy Garlic Chicken Fillets
- 4 large potatoes, peel if desired
- 600g warm water
Pesto
- 60g cashews
- 1 bunch of basil
- A few sprigs of parsley
- 2 garlic cloves, peeled
- 20g Parmesan cheese
- 60g olive oil
- Pinch of salt
Instructions
- Cook chicken fillets according to package directions.
- Place all of the pesto ingredients except oil into the tmx bowl. Speed 8 / 5 seconds. Scrape down and repeat.
- Add oil. Speed 8/10 seconds. Remove from bowl and set aside.
- Fill the bowl with 600g warm water. There is no need to clean the bowl before this step.
- Chop the potatoes into 6 large chunks.
- Place into the bottom steaming attachment dish.
- Put into place and steam the potatoes 20 minutes / steaming temperature / speed 2.
- Once steamed gently stir half of the pesto through the warm potatoes.
- Serve cooked chicken fillet with pesto potatoes.
Notes
- This will make more pesto than what you will need for this recipe. Simply pour into a clean jar, cover with a thin layer of olive oil and refrigerate for up to a week. You can also freeze this if preferred.
- Prep Time: 5
- Cook Time: 30
Nutrition
- Serving Size: 2