Broiled Chicken Breasts with Pesto Sauce

Main Dish

Chicken Recipes

This is the perfect Chicken recipe. Broiled Chicken Breasts with Pesto Sauce recipe pairs with both red wines, white wines and Rose wines.  Red wines include: Barbera, Beaujolais, Carmenere, Chanti, Red Burgundy and Sangiovese.  White wines include: Chardonnay, Gewurztraminer, Gruner Veltliner, Pinot Gris, Riesling Dry, Riesling Off-Dry and Vioginer.  Chef Vivant's recommended perfect wine pairing is Chardonnay. Enjoy!

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Broiled Chicken Breasts with Pesto Sauce
Broiled Chicken Breasts with Pesto Sauce
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Broiled Chicken Breasts with Pesto Sauce
Instructions
  1. Preheat the broiler to high. Rinse the chicken breasts under cold water and dry with paper towel.
  2. Brush the chicken breasts with 1 tablespoon of the oil, using a pastry brush or the back of a teaspoon, then season with salt and pepper. Wipe the broiler rack with 1 teaspoon of the oil, using a folded paper towel, and put the chicken breasts on top.
  3. Place under the broiler so that the chicken is 4 in/10cm away from the heat. Cook for 10-12 minutes on each side, brushing frequently with the remaining oil, until cooked through. Check that the breasts are done by piercing with a skewer or knife at the thickest point - the juices that run out should be clear without a trace of blood.
  4. Prepare the pesto sauce. Mix together the creme frache and pesto in a small skillet and heat through over a low heat. Spoon the sauce over the chicken breasts and serve.
Recipe Notes

You could also serve the chicken breasts with 12 oz/340g fresh Napoletana sauce, warmed with 3 oz/90g sliced black olives. Or try a 14 oz/400g can of artichoke hearts, drained and finely chopped, combined with a 7 oz/200mL of ceme frache heated slightly.

Pairs with both red wines, white wines and Rose wines.  Red wines include: Barbera, Beaujolais, Carmenere, Chanti, Red Burgundy and Sangiovese.  White wines include: Chardonnay, Gewurztraminer, Gruner Veltliner, Pinot Gris, Riesling Dry, Riesling Off-Dry and Vioginer.  Chef Vivant's recommended perfect wine pairing is Chardonnay.

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