Preheat oven to 400\u00b0F.<\/p>\n
If using any fresh produce, thoroughly rinse and pat dry.<\/p>\n
Prepare a baking sheet with foil and cooking spray<\/strong>.<\/p>\n Prepare the Ingredients<\/strong><\/p>\n Cut each potato<\/strong> into six to eight wedges.<\/p>\n Stem, seed, remove ribs, and cut red bell pepper<\/strong> into 1″ dice.<\/p>\n Peel and slice shallot<\/strong> into \u00bc” rounds.<\/p>\n Pat chicken breasts<\/strong> dry, and season both sides with salt<\/strong> and pepper.<\/strong><\/p>\n Begin the Vegetables<\/strong><\/p>\n Toss potatoes,<\/strong> red bell pepper<\/strong>, shallot,<\/strong> 1 tsp olive oil,<\/strong> season with salt<\/strong> and pepper<\/strong> on prepared baking sheet. Spread into a single layer, leaving room to add chicken<\/strong> later (some overlap is ok). Roast in hot oven until vegetables<\/strong> begin to soften and caramelize on edges, 20 minutes. Remove from oven.<\/p>\n Vegetables<\/strong> will finish cooking in a later step.<\/p>\n While vegetables<\/strong> roast, sear chicken.<\/strong><\/p>\n Sear the Chicken<\/strong><\/p>\n Place a medium non-stick pan over medium-high heat. Add 1 tsp olive<\/strong> oi<\/strong>l and chicken<\/strong> to hot pan and cook until browned, 2-3 minutes per side. After vegetables<\/strong> have roasted 20 minutes, carefully stir on their own side. Transfer chicken<\/strong> to empty space on baking sheet. Reserve pan: no need to wipe clean.<\/p>\n Finish the Chicken and Vegetables<\/strong><\/p>\n Top chicken<\/strong> with 2 tsp basil pesto<\/strong> (reserve remaining for sauce).<\/strong> Roast until pesto<\/strong> darkens slightly and chicken<\/strong> reaches a minimum internal temperature of 165\u00b0F, 10-12 minutes. Remove chicken<\/strong> to a plate and rest at least 5 minutes. While chicken<\/strong> rests, make sauce.<\/strong><\/p>\n Make Sauce and Finish the Dish<\/strong><\/p>\n Return pan used to sear chicken<\/strong> to medium-high heat. Add cream<\/strong> to hot pan and bring to a boil. Once boiling, remove from burner. Stir in remaining basil pesto<\/strong> and \u2154 of the pecorino<\/strong> (reserve remaining for garnish). Taste, and season with a pinch of salt<\/strong> and pepper<\/strong> if desired.<\/p>\n Serve:<\/strong><\/p>\n Divide chicken<\/strong> and vegetables between plates and top chicken<\/strong> with sauce<\/strong> and garnish with remaining pecorino.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" and Roasted Red Potatoes Yield: 2 Servings Adapted from: Home Chef A tender chicken breast, topped with a creamy basil sauce infused with sharp pecorino cheese, served next to roasted red potatoes, shallot, and fresh red bell pepper. 12oz red potatoes 1red bell pepper 1shallot 13oz boneless skinless chicken breasts 2TBS basil pesto 4oz light cream 1oz pecorino cheese olive oil salt & pepper cooking spray Preheat oven to 400\u00b0F. If using any fresh produce, thoroughly rinse and pat dry….<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/09\/ChckenBasilPecorinoServe.jpg?resize=150%2C150\")
<\/p>\n