Chicken with Basil Pecorino Cream Sauce

Chicken with Basil Pecorino Cream Sauce and Roasted Vegetables

1 red bell pepper

1 lb small red potatoes

1 shallot

2 boneless, skinless chicken breasts

4 Tbsp Litehouse Zesty Italian Vinaigrette

2 Tbsp Basil Pesto

1/2 cup heavy cream

1 oz (about 2 Tbsp) grated Pecorino cheese

1 Tbsp butter

Olive Oil

Salt and Pepper

Preheat oven to 450^F.  Line a large baking sheet with foil and spray with cooking spray.  

Stem, seed and cut bell pepper into 1-inch dice.  Cut the potatoes into 1/2-inch wedges, making 6 to 8 wedges out of each potato.  Peel and slice the shallot into 1/8" rings.  Rinse the chicken and pat dry then season with a little salt and pepper.

Toss the bell pepper, potatoes, shallots and Italian Vinaigrette with 1/4 tsp salt and pepper.  Spread into a layer on the baking sheet, leaving room at one end to add chicken later.  Roast until soft and starting to caramelize on edges, 18 minutes.  

Meanwhile, heat a medium non-stick skillet 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 baking sheet from oven and transfer chicken to empty space on baking sheet. Reserve pan used to sear chicken; no need to wipe clean.

Top chicken breasts with 2 tsp basil pesto (reserve remaining for sauce) and stir vegetables.  Roast until pesto darkens slightly and chicken is completely cooked (165^F) for 5-8 minutes.  Remove chicken to a plate and rest at least 5 minutes.

Return skillet to medium-high heat.  Add cream and 2/3 of the Pecorino (reserve the rest for garnish) to hot pan and bring to a boil.  Reduce to a simmer, and cook until slightly thickend, 1-3 minutes.  Remove from burner and whisk in remaining pesto and the butter.  Taste, and season with salt and pepper if desired.

Spoon the sauce on plate and place chicken on sauce.  Arrange vegetables next to chicken.  Garnish with remaining Pecorino.  

Outstanding dinner!