For Pesto, blend the following ingredients into a fine paste.
- Toasted walnuts and pistachio. About 3 to 4 tablespoons.
- Coriander leaves and stems.
- Juice of two lemons.
- 5-6 cloves of garlic.
- Either extra virgin olive oil or sesame oil.
- Chicken Breast
- Freshly Ground Pepper.
- Thin (5 mm) cut pumpkin slices.
- Whole Green chilies
Wash and pat dry the chicken. Sprinkle salt and pepper on it. Leave it aside for a couple of mins. Its should be dry when it goes into the pan. Heat a pan. It should be HOT but not smoking hot like my kids mom. Place the chicken, presentation side down. Keep it somewhere between medium and full heat. Cover with a lid. Not air tight. More like an umbrella that reflects back the heat into the chicken.
Use tongs to see if the chicken is able to leave the pan on its own. Do not force it. When its ready the chicken will get unstuck on its own. Cook the other side for approximately the same amount of time. But use a meat thermometer to check the internal temperature of the chicken. When its around 50C, spread out pumpkin slices and the green chilies all over the pan. When the internal temperature of the chicken breast has crossed 67C, take it out. Let it rest for at least 10 minutes before you slice it. Remove the pumpkin and t green chilies when they are done. Chop the green chilies and use as a garnish.
Alternate chicken and pumpkin slices with a spread of pesto in between them.