Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands, potatoes and green beans well. Rinse your thyme thoroughly and drain on paper towel.

Gino's Tip

You want to slowly simmer your mascarpone sauce; if you vigorously boil it, there is a chance that your cheese will split.

Step 1 - Potato Roasties and Greens

Toss your chunked potatoes in a large mixing bowl with a drizzling of olive oil, salt and pepper. Scatter onto an oven tray and roast in the oven for 15 minutes to start. While your potatoes are roasting, toss your green beans in the same large mixing bowl with some olive oil, salt and pepper. Once your potatoes have cooked for 15 minutes, give them a good toss and scatter over your green beans and continue roasting for an additional 15 minutes until your potatoes are crisp and your green beans are tender.

Step 2 - Mascarpone Pesto Chicken - See Gino's Tip

Season your chicken breast with salt and pepper. Heat a large frying pan over med-high heat, add a glug of olive oil and fry your chicken breast for 3-4 minutes on each side to attain a good sear. Transfer to your chopping board. Add your diced onions, crushed garlic, and picked thyme and cook for 1-2 minutes while stirring. Proceed to deglaze with your cream and chicken stock making sure you scrape any fond of the base of the pan with a silicone spatula or wooden spoon. Lastly, whisk in your mascarpone cheese, paprika and sundried tomato pesto and cook on low so that your sauce simmers for 1-2 minutes.

To Serve

Divide your potato roasties and green beans amongst your servings and top with your chicken breast (whole or sliced) and mascarpone pesto sauce.