I Have A Recipe For Y'all.

I have a recipe for y'all.

Pesto-crusted chicken.

Get chicken breasts. One for each person eating (or two, because this recipe is FUCKING DELICIOUS and you're gonna want more of it).

Put your oven on to 240°C or 220 if fan forced (464°F or 428°F if fanforced).

Get some potatoes. Chop them into bitesize pieces. Put them in a pot, fill with enough water to cover, set on the stove to boil.

Get sour cream and some pesto. Mix together approximately equal amounts of both, until you have enough to generously cover however many chicken breasts you have. Set aside.

Get panko crumbs. Get chunky or shaved parmesan cheese. Mix together, at approx 3 parts panko to one part cheese. Set aside.

Get a brown or red onion. Roughly chop him up - slightly larger than you chopped the potato. Set aside.

And then we bring them all together.

Fetch your chicken breasts, and an oven tray. Line it with baking paper if needed. Coat your chicken breasts in a light layer of cooking oil; put them in the baking tray.

Get the pesto/sour cream. Cover the top of the chicken breasts.

Get the panko crumb/cheese mix. Add that to the top of the chicken/pesto cream.

Your potatoes should be partially or fully soft by now. Maybe pull them out earlier if need be. But drain those babies, then leave them in the dry pot for a moment. Add the onions to the potatoes, then add olive oil (or your cooking oil of choice) and toss til coated. Some salt as an optional extra.

Add the potatoes/onion to the baking tray - scatter them around the chicken so they can roast in the juices from the chicken.

Put the whole tray in the oven on the bottom shelf (the breadcrumbs will burn if on the top shelf) for 14-20 minutes, dependent on the thickness of your chicken breasts.

Take the tray out of the oven; serve with either salad or steamed veggies.

You're welcome.