Way, way back in 2015, we had the brilliant idea to pair a juicy steak with a creamy basil sauce infused with sharp pecorino cheese. It quickly became a customer favorite, and the rest, as they say, is history. But the future is here because we're bringing back this irresistibly aromatic sauce alongside a tender chicken breast, served next to roasted red potatoes, shallot, and fresh red bell pepper. This is sure to be an instant classic.
Cut each potato into six to eight wedges.
Stem, seed, and cut red bell pepper into 1" dice.
Peel and slice shallot into thin rings.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Vegetables
Toss potatoes, red bell pepper, shallot, 1 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper on prepared baking sheet. Spread into a single layer, leaving room to add chicken later (some overlap is ok).
Roast until vegetables are soft and starting to caramelize on edges, 18 minutes.
Vegetables will finish cooking in a later step.
While vegetables roast, sear chicken.
Sear the Chicken
Place a medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side.
After vegetables have roasted 18 minutes, carefully stir. Transfer chicken to empty space on baking sheet.
Reserve pan; no need to wipe clean.
Finish the Chicken
Top chicken with 2 tsp. basil pesto (reserve remaining for sauce).
Roast until pesto darkens slightly and chicken reaches a minimum internal temperature of 165 degrees, 5-8 minutes.
Remove chicken to a plate and rest at least 5 minutes.
Make the Sauce
Return pan used to sear chicken to medium-high heat. Add cream to hot pan and bring to a boil.
Remove from burner and whisk in remaining basil pesto and ⅔ the pecorino (reserve remaining for garnish).
Taste, and season with a pinch of salt and pepper.
Plate dish as pictured on front of card, garnishing with remaining pecorino. Bon appétit!