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2 chicken breasts, bias cut
handful of fresh basil leaves, chopped
1 clove garlic, minced
2 TBSP toasted pine nuts
2-3 TBSP olive oil (more or less depending on how thick you want the pesto)
2 TBSP Parmesan cheese, grated
4 large red potatoes, quartered (peeled or not is up to you)
4 TBSP butter
3/4 cup sharp cheddar, shredded or grated
2 tsp dried parsley
1/4 cup cream (or milk)
1 TBSP ranch dressing or 1 packet ranch seasoning
salt & pepper


1. In a blender, combine basil, garlic, pine nuts, 1 TBSP olive oil, and a pinch each salt & pepper.
2. Pulse until mixed. Continue to pulse adding the rest of the olive oil slowly until you have a slightly chunky paste.
3. Stir in the Parmesan cheese.
4. In a shallow contianer with a tight fitting lid, spread the pesto on the chicken making sure it's evenly coated on both sides.
5. Place in the fridge and let sit for 1 hour minimum.
6. Put the potatoes in a pot and cover with water, add a pinch of salt.
7. Heat to boiling. Continue boiling over medium heat until the potatoes are soft, 15-20 minutes.
8. When potatoes are almost done, saute chicken in a saucepan over medium heat, cooking 2-3 min per side until chicken is white through.
8. Drain all the water from the potatoes. Add butter, cream, cheddar, parsley, ranch, and salt & pepper to taste.
9. Mash until combined and creamy, as chunky or smooth as you want (I like mine chunkier).