100 Pesto chicken breast with goat cheese and mashed ginger-potatoes

Ingredients (for 2 people):

• 2 pieces of chicken breast
• 50 g of tomatoes
• 20 g of pine nuts
• 100 g of spinach
• 1 garlic glove
• 100 g of rounded goat cheese
• 4 potatoes
• 1 ginger tuber
• 200 ml of cream
• 1 onion
• oil, salt, pepper

Peel onion, ginger and potatoes and cut in 1 cm big dices. Stew onion and potatoes in a pot with two tablespoons of oil for 5 minutes. Add ginger dices and season with salt & pepper. Stew for another 5 minutes. Add cream and boil 15-18 minutes until cooked. Puree all short before serving. Preheat the oven to 180°C.

Dice tomato and garlic and roast pine nuts in a pan without fat. Puree tomato, garlic, pine nuts and 4 tablespoons of olive oil. Season the pesto with salt and pepper.

Wash and dry the chicken breasts and fry in a pan with oil from both sides for 2-3 minutes. Put in an oven form and cover with the pesto. Put in the oven for 10-14 minutes.

Wash and clean spinach and cut of the stalks. Cut the goat cheese in 1 cm thick pieces. Stew the spinach in a pot with a tablespoon of oil, season with slat and pepper. Take off the stove after 3-4 minutes and cover with goat cheese. Add this mixture to the chicken breast 3-4 minutes before ready.

Serve chicken breast with ginger-potato puree.

(recipe from Hello Fresh)