Pesto Chicken Pilaf Recipes

Cooking Time: 1 hr +
Serves: 4   

Ingredients

4 chicken breasts (with skin) sea salt and freshly ground black pepper 2 tbsp of extra virgin olive oil 1 small onion, chopped 110g of mushrooms, sliced 55g of raisins 170g of basmati or long grain rice 1/2 a jar of Sacla' Classic Pesto or Coriander Pesto 1pt of chicken stock some pine nuts

Instructions

Preheat oven to 200°C/400°F/Gas Mark 6. Heat the olive oil in a large frying pan, season the chicken and saute for about ten minutes until the meat is lightly browned. Now grease a shallow ovenproof dish and scatter the onion, mushrooms, raisins and rice over the bottom of it. Arrange the chicken pieces on top. Boil the stock, stir in the Sacla' Pesto and pour it all over the chicken and rice. From now on the dish cooks itself. Place it in the oven, uncovered and undisturbed for about forty minutes to an hour, or until the chicken is cooked and all the stock has been soaked up by the rice.

The rice will be wonderfully moist and sticky. Sprinkle with toasted pine nuts and serve with great pride.