Chicken with Pesto Potatoes

Chicken with Pesto Potatoes
Photo by Kana Okada


  • 1 tablespoon plus 1/2 teaspoon kosher salt
  • 4 boneless chicken breasts (about 6 ounces each), with skin
  • 8 tablespoons store-bought pesto
  • 1/3 cup pine nuts, toasted
  • ½ cup mayonnaise
  • 1/3 cup golden raisins
  • ¼ teaspoon freshly ground black pepper
  • + 1 more ingredients
    • 1 ½ pounds small new potatoes

Place the potatoes and 1 tablespoon of the salt in a large pot. Add enough cold water to cover by 2 inches. Bring to a boil, reduce heat to a simmer, and cook until tender, about 20 minutes. Drain and set aside until cool enough to handle. Heat oven to 400° F. Rinse the chicken and pat it dry wit...

View full recipe at My Recipes


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