Baked Chicken Recipe
Macadamia nut pesto, lemongrass beurre blanc, chili and cilantro oil, garlic mashed potatoes
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Ingredients
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For the Baked Chicken
For the Macadamia Nut Pesto
For the Lemongrass Beurre Blanc
For the Chili and Cilantro Oil
For the Garlic Mashed Potatoes
Method
Preparation
- 1
Prepare the Chicken
Preheat the oven to 375°F (190°C). Season the chicken breasts with olive oil, salt, and black pepper. Place them on a baking sheet and bake for 25-30 minutes or until cooked through.
- 2
Make the Macadamia Nut Pesto
In a food processor, combine macadamia nuts, basil, parmesan cheese, garlic, olive oil, lemon juice, and salt. Blend until smooth and set aside.
- 3
Prepare the Lemongrass Beurre Blanc
In a saucepan, simmer the chopped lemongrass with white wine until reduced by half. Add heavy cream and simmer until slightly thickened. Gradually whisk in cold butter until emulsified and season with salt.
- 4
Make the Chili and Cilantro Oil
Blend fresh cilantro, red chili flakes, olive oil, and salt in a blender until smooth. Set aside.
- 5