Chicken with Basil-Pecorino Cream Sauce

Ingredients

• 1 Red Bell Pepper
• 1 Shallot
• 2 Boneless Skinless Chicken Breasts
• 1 ½ oz Zesty Italian Dressing
• 2 Tbsp. Basil Pesto
• 4 fl. oz. Heavy Whipping Cream
• 1 oz Grated Pecorino Cheese
• ⅝ oz Butter
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: If pesto is thick or hard to spread, try adding 1 tsp. olive oil to container and mixing well for a more spreadable texture. Pecorino is the name of a family of hard Italian cheeses made from sheep’s milk. The word derives from the Italian word “pecora,” meaning

2. 2

   Prepare the Ingredients: Stem, seed, and cut red bell pepper into 1” dice. Cut potatoes into ½” pieces, making six to eight wedges. Peel and slice shallot into ⅛” rings. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

3. 3

   Finish the Chicken: Top chicken breasts with 2 tsp. basil pesto (reserve remaining for sauce) and stir vegetables. Roast until pesto darkens slightly and chicken reaches a minimum internal temperature of 165 degrees, 5-8 minutes. Remove chicken to a plate and rest at least

4. 4

   Toss red bell pepper, potatoes, shallots, Italian: dressing, ¼ tsp. salt, and ¼ tsp. pepper on prepared leaving room to add chicken later (some overlap is fine). Roast until soft and starting to caramelize on edges, 18 minutes. Taste, and season with salt and pepper if desired. While vegetables roast, sear

5. 5

   Make the Sauce: Return pan used to sear chicken to medium-high heat. Add heavy cream and ⅔ the pecorino (reserve remaining for garnish) to hot pan and bring to a boil.

6. 6

   Reduce to a simmer, and cook until slightly: thickened, 1-3 minutes. Remove from burner and whisk in remaining basil pesto and butter. Taste, and season with salt and pepper if desired.

7. 7

   Heat a medium non-stick pan over medium-high: heat. Add 2 tsp. olive oil and chicken breasts to hot pan and cook until browned, 2-3 minutes per side. After vegetables have roasted 18 minutes, remove sear chicken; no need to wipe clean.

8. 8

   Plate the Dish: Spoon sauce on plate and place chicken on sauce. Arrange vegetables next to chicken. Garnish with remaining pecorino. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts by half. twice. 2 tsp. top chicken and remaining is used in sauce. twice. ⅔ is added to sauce and remaining garnishes dish. the recipe before you start–we promise it will be time