Italian Roasted Chicken with Chardonnay Vinegar Pepperonatta & Pesto

Italian Roasted Chicken with Chardonnay Vinegar Pepperonatta & Pesto

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, December 15, 2019.
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Ingredients

Chicken

  • 1 pack chicken breast
  • 1 tsp Italian salt

Pepperonatta

  • 1/2 red onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 capsicum, thinly sliced
  • 1 Palermo capsicum, thinly sliced
  • 1 bottle FORVM chardonnay vinegar
  • 1 courgette, peeled into ribbons

To Serve

  • 1 loaf focaccia bread
  • 1 pack red pepper pesto
  • 1 bunch basil, leaves picked

Steps

  1. Preheat oven to 220°C. Prep chicken. Pat chicken dry and coat in Italian salt. Leave to marinate.
  2. Prep pepperonatta.
  3. Cook chicken. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 2-3 minutes each side, until golden. Transfer to a lined oven tray and reserve pan. Roast chicken in oven for about 15 minutes, or until cooked through. Rest, covered. Wipe pan clean.
  4. Cook pepperonatta. Heat a drizzle of oil in reserved pan on medium-high heat. Cook onion and garlic with a pinch of salt for about 2 minutes, until golden. Add capsicum, palermo and a pinch of salt and cook for about 6 minutes, until very soft. Remove from heat, stir through vinegar and courgette and season to taste.
  5. Heat focaccia & finish chicken. Heat focaccia on rack in oven for about 3 minutes, until warm. Cut into wedges. Thinly slice chicken against the grain.
  6. Serve pepperonatta topped with chicken, pesto and basil. Serve focaccia on the side.

Nutritional Information

Energy 2436 kj
582 kcal
Protein 44.1g
Carbohydrate 63.4g
Fat 15.1g