Pesto chicken with colorful potato salad

Name: Pesto chicken with colorful potato salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Potatoes; 8 small chicken fillets (approx. 100 g each); 75 ml Basil sauce (pesto from the refrigerator); 1 untreated lemon; 7 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 small twigs of thyme; 2 Tomatoes; 2 red onions; 1 small bunch of chives; 1 Head Radicchio; 5 TABLESPOONS Wine vinegar; 1 coated Tsp Sugar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Potatoes
8 small chicken fillets (approx. 100 g each)
75 ml Basil sauce (pesto from the refrigerator)
1 untreated lemon
7 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 small twigs of thyme
2 Tomatoes
2 red onions
1 small bunch of chives
1 Head Radicchio
5 TABLESPOONS Wine vinegar
1 coated Tsp Sugar

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Then rinse with cold water, peel, let rest and cut into slices. Wash chicken fillets, dab dry, cut one pocket each.
2
Fill with pesto. Wash the lemon and cut into thin slices. Put 1 slice in each pocket. Fry the fillets in 2 tablespoons of hot oil. Season with salt and pepper. Fry over medium heat for about 15 minutes.
3
Briefly toss the remaining lemon slices and thyme twigs in the frying fat. In the meantime, clean, wash, quarter and seed the tomatoes for the salad. Cut the fruit flesh into small cubes. Peel and finely dice onions.
4
Wash the chives and cut into small rolls. Clean and wash the radiccio. Remove 4 outer leaves to garnish. Cut the rest of the salad into fine strips. Bring vinegar and onions to the boil. Season with salt, pepper and sugar.
5
Add the remaining oil. While still hot, mix with the potato slices. Fold in remaining prepared ingredients. Season again and arrange on a salad leaf. Serve with the chicken fillets.