Pepper-crusted Chicken with Roasted Mushrooms and Pesto

I've tried this before. Not as a dish though, but as a sandwich. The one I tasted from a coffee shop in Manila (make a guess which one) was bland. Boom! So I thought of re-creating it into a dish that can be eaten with any starch.

So here's how you do this easy and satisfying meal.

1. Pound your chicken breasts to make it a wee bit thin. That way, it's quicker to cook.

2. Season it with the following: salt, thyme and paprika. Add chili powder if you prefer.

3. Heat about two and a half tablespoons of olive oil over medium fire. Coat the chicken with ground black pepper before frying. It should only take about 2-3 minutes to cook each side (that depends on how thin you pounded the poor breasts).

Tip: Make a small slice at the center of the chix. If the color is still pink, it's still raw. Remember, it's a major sin to serve raw poultry!

4. Once cooked, immediately toss some sliced shiitake mushrooms (use as many as you want) on the pan where you fried the chicken. Add some olive oil when needed.

5. Arrange on a plate with a tablespoon (or more) of pesto on the side.

Voila! Happy eating!

I'm on Twitter @imavjavier

Go and Share!