Last week, we visited the Brunswick Heads pub for dinner. The pub is one of Australia’s best kept secrets. (Shhh, I won’t tell if you won’t!)
It’s a historic place but more than that, it’s got to be one of the best grub feeds you’ll ever have while enjoying the view of the Bruns river, listening to top local bands, near the pine trees filled with singing lorikeets.
My choice that night was something called ‘Pan fried chicken breast with pesto, brie and avocado’. (Sadly, I had to have it sans-avocado due to an intolerance.) Oh my! Rapture. Don’t you just love it when a dish turns out to be way better than you ever could have imagined?
So, I decided to try and recreate it at home. My neighbour is head chef at the pub, but he wouldn’t give me any secrets so it was a bit of kitchen alchemy to try to get it right. I didn’t quite hit it, but it was still pretty good! So here is my recipe, just for you.
Pan-fried chicken breast with pesto and brie: (To feed 4)
1. Make your pesto. Pop one big bunch of fresh basil, 1/2 cup olive oil, 250 grams shredded parmesan cheese, 100 grams pine nuts, 1/4 cup melted butter, 2 large cloves of garlic and a dash of salt and pepper into your food processor/thermomix. Process on high for 15 seconds or until you have a thick but slightly runny pesto paste. Set aside.
2. Slice a 125 gram block of brie (the best you can afford) into very, very thin slivers. Place on a china plate at room temperature so it begins to soften.
3. Slice four chicken breasts in halves (or thirds) horizontally. Place a fry pan on the stove with a dash of butter on high heat. Pop your chicken breast onto the pan and let it sizzle until cooked through. Be sure to turn it over at least once. Cook all your chicken breast. Place the chicken breast into an oven proof pan, cover the chicken with brie slices and pop into the oven on moderate heat until the brie melts.
4. Warm your pesto in a saucepan.
5. When the chicken is ready, serve it on a plate with pesto sauce smothered over. Serve with salad and scalloped potatoes.
This dish is divine, and gooey. Perfect for weekend decadence.