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Baked Pesto-crusted Chicken with Rosemary Potatoes Recipe

Baked Pesto-crusted Chicken with Rosemary Potatoes-calories-nutrition facts-poultry

PREP TIME: 15 min
COOK TIME: 1 hour
READY TIME: 1 h 15 min
CALORIES: 287 (per serving)

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  • 4 potatoes, thinly sliced
  • 2 tablespoons rosemary leaves Olive oil
  • 4 chicken breast fillets
  • Cracked black pepper


  • 1 cup basil leaves, firmly packed
  • 2 cloves garlic
  • 1/3 cup (23/4 fl oz) olive oil
  • 1/3 cup grated parmesan cheese
  • 1/4 cup pine nuts


1 Layer potatoes in rounds of 4 on a baking tray, and sprinkle with rosemary and olive oil.

2 Bake in a preheated 200°C (400°F) for 35 minutes or until potatoes are golden and soft. To make pesto, place basil, garlic, oil, parmesan and pine nuts in a food processor or blender and process until mixture is a finely chopped paste.

3 Place chicken in a baking dish and spread the tops of each chicken breast with pesto. Bake in a preheated 170°C (325°F) oven for 15-20 minutes or until chicken is cooked through.

4 To serve, place potato rounds on serving plates and top with pesto-crusted chicken. Sprinkle with cracked black pepper. Serve with a witlof (chicory) salad.


Calories: 287.5 Kcal
Fat: 16.0 g
Cholesterol: 65.0 mg
Sodium: 655.0 mg
Potassium: 0.0 mg
Carbs: 4.3 g
Protein: 30.3 g
Vitamin A: 10.8 %
Vitamin B-12: 0.0 %
Vitamin B-6: 0.0 %
Vitamin C: 3.8 %