Chicken in green pesto with sorrel and young potatoes - photo 1
← Recipes

Chicken in green pesto with sorrel and young potatoes

Pikantne Main Dishes Fusion cuisine 35 min Medium 20 wyświetleń ~27.77 PLN * - (0)
Rate:
(0)
Start Cooking

Description

A modern Polish interpretation of a classic dish: juicy chicken breast served with intense green pesto made from sorrel and walnuts, along with seasonal sides — young potatoes and asparagus. The dish combines the tangy, spring note of sorrel with the nutty texture of the pesto and the tender, roasted chicken. Perfect for a family lunch or dinner with friends; it pairs wonderfully with a slightly acidic white wine or cool buttermilk. The visual contrast of the green pesto and asparagus with the golden skin of the chicken and creamy potatoes creates a modern effect.

Ingredients Used

Ingredients (14)

Servings:
4
  • Chicken breast 600 g
  • Sorrel 80 g
  • Walnuts 40 g
  • Cheese 40 g
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 60 g
  • Lemon 0.6 szt. (~50 g)
  • Młode ziemniaki 600 g
  • Green asparagus 400 g
  • 🌿 Przyprawy
  • Parsley 1 pęczek (~30 g)
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Arugula 30 g
  • Butter 20 g
💰 Szacowany koszt dania: ~27.77 PLN (6.94 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pesto

1

Wash the sorrel and parsley under cold water, shake and dry in a salad spinner or gently spread out on a cloth. Remove the thicker stems of the sorrel (these can be bitter). Grate the cheese on a fine grater. Peel the garlic and crush two cloves with a knife.

Ingredients: sorrel, Parsley, Cheese, Garlic
Use a strainer for rinsing and a salad spinner or paper towels. A grater with fine holes is best for grating cheese. Avoid soaking the sorrel for too long — it will lose its juiciness.
2

Into the blender or mortar, add sorrel, parsley, walnut, grated cheese, and garlic. Add the zest and juice of half a lemon and 40 g of rapeseed oil (about 2 tablespoons). Blend in pulses until the ingredients are combined and the pesto has a smooth but slightly grainy texture (it doesn't have to be completely creamy). If the mixture is too thick, add the remaining oil one tablespoon at a time.

Ingredients: sorrel, Parsley, Cheese, Garlic, Rapeseed oil, Lemon
Use a jug or hand blender; if you don't have a blender, use a mortar and grind the ingredients in batches. The pesto should be light green and shiny — too dark means it has been overheated (blended for too long).

Chicken

3

Prepare the chicken breasts: if they are very thick, gently pound them between two sheets of plastic wrap with a meat mallet until they are an even thickness of about 1.5 cm. Season with salt and pepper evenly on both sides (about 1 g of salt per side for the whole breast).

Ingredients: Chicken breast, Salt, Black pepper
Use a cutting board, plastic wrap, and a meat mallet. Flattening helps reduce frying time and prevents drying out. Do not flatten to a paste — we want an even thickness.
4

Heat a large skillet (preferably 26–28 cm) over medium-high heat. Pour in 15 g of canola oil (1 tablespoon). When the oil starts to shimmer, place the chicken breasts in the skillet. Cook for 3–4 minutes without moving them, until a golden crust forms; flip and cook for another 3 minutes. Reduce the heat to medium, spread a tablespoon of pesto (about 20–25 g) on each breast, cover with a lid, and simmer for 6–8 minutes, until the internal temperature of the meat reaches 75°C or when pierced, the juices run clear (the juices should be clear).

Ingredients: Chicken breast, Rapeseed oil
Use a heavy-bottomed pan; if you don't have a thermometer, cut into the thickest part — the meat should be white and the juices clear. Covering will allow the pesto to penetrate the meat and retain moisture.

Additions

5

In the meantime, prepare the young potatoes: wash them thoroughly, and cut the larger ones in half. Place them in a pot, cover with cold water, add salt (about 4 g of salt per 1.5 l of water), and bring to a boil. Cook for 15–18 minutes depending on their size — check with a fork: the potato should be easily pierced but not fall apart.

Ingredients: Młode ziemniaki, Salt, Butter, Parsley
Use a large pot with a lid. Test the potato with the tip of a fork starting at 12 minutes to avoid overcooking. After draining, you can add butter (optional) and chopped parsley.
6

Prepare the asparagus: snap off the woody ends (the bend will indicate where). Toss the asparagus into boiling salted water for 2–3 minutes (thicker stalks for 3 minutes), until they are bright green and slightly tender. Immediately transfer to a bowl of ice-cold water (ice bath) to stop the cooking process and preserve the color, then drain.

Ingredients: green asparagus, Salt
Use your hands to break — natural breaking indicates the end of the edible part. An ice bath is key for intense color and crunchiness.

Assembly

7

On a plate, place a portion of young potatoes, next to it lay a chicken breast generously covered with pesto. Arrange a few asparagus spears. On top, you can drizzle 1–2 teaspoons of extra pesto and squeeze the juice from the remaining lemon over everything. Garnish with a handful of arugula (optional) and fresh parsley.

Ingredients: Młode ziemniaki, Chicken breast, green asparagus, Arugula, Lemon, Parsley
Use a large, flat plate so that the elements have space. If serving immediately, provide a wedge of lemon to squeeze at the table. Additionally, you can add toasted walnuts for crunch.

Final tips

8

Check the taste: if the pesto is too sour, add a bit of oil; if it's too bland — a pinch of salt. Serve immediately while the chicken is hot; the dish tastes best fresh.

If you prepare in advance, keep the pesto separately in the fridge in a sealed jar with a layer of oil on top. Briefly heat the chicken covered in the oven at 160°C for 6–8 minutes to avoid drying it out.

Fun Fact

💡

Sorrel was popular in Polish folk cuisine as a sour addition to soups and sauces; using it in pesto is a modern blend of tradition with Italian sauce-making techniques.

Best for

obiad rodzinny kolacja z przyjaciółmi wiosenne przyjęcie

Tips

🍽️ Serving

Serve immediately after preparation. A light cucumber and dill salad or cool buttermilk will be a great complement. For adults, a chilled, semi-dry white wine works well.

🥡 Storage

Store pesto in the refrigerator for up to 3 days in an airtight jar with a layer of oil on top. Cooked chicken can be kept in the refrigerator for up to 2 days; reheat briefly in the oven at 160°C covered to prevent drying out. Potatoes and asparagus are best consumed on the same day.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Pasta with Tomato Sauce and Basil 25 min

Pasta with Tomato Sauce and Basil

Main Dishes
Easter venison stew with juniper and thyme 180 min

Easter venison stew with juniper and thyme

Main Dishes
Cabbage and Mushroom Croquettes served with Porcini Sauce. 150 min

Cabbage and Mushroom Croquettes served wit...

Regional Cuisine of Poland
Pasta with Cream and Spring Herbs 15 min

Pasta with Cream and Spring Herbs

Vegetarian Dishes
Jajka w sosie curry (polsko-nowoczesne) 30 min

Jajka w sosie curry (polsko-nowoczesne)

Appetizers
Pasta with Sausage and Zucchini (Polish-Modern) 30 min

Pasta with Sausage and Zucchini (Polish-Mo...

Main Dishes

Recipe Categories

Main Dishes
Main Dishes in: Valentine's Day

Exquisite main dishes that will delight with their flavor and aroma, perfect for a romantic dinner.

See all recipes in this category
Fusion cuisine
Fusion cuisine

Fusion cuisine is a bold combination of culinary traditions from different corners of the world. Asian-European pairings, Mexican-Japanese experiments, and Mediterranean-Asian fusions. Sushi burritos, ramen burgers, kimchi pierogi, and curry pizza - the boundaries of flavor do not exist. Our reci...

See all recipes in this category
Reklama