ESCALOPE OF CHICKEN TO THE PESTO WITH ROAST VEGETABLES

Ingredients for two persons

To start by washing the vegetables that he wants to roast to accompany the chicken.

Zuchini, eggplants, carrots, potatoes, onions etc.

To peel them and to Cut them sliced regular and equal, to be able to place them in a source with a virgin olive oil trickle and stop in the stove approximately in 20 minutes.

To add them go out fat (gross) superficially and to turn round another 10 minutes, the stove will have to be warm.

To prepare a pesto sauce, but to lighten it very much with olive oil, so that I remained to place in the feeding-bottle, or with a ladle, to be able to throw it over the vegetables.

You have to prepare the breasts at the moment of serving, in an iron, and keeping them juicy, gilding them with scarcely oil, and m ore or less 6 to 8 minutes. To serve warm good, the vegetables on the one hand, the breast for other and to tie everything with the pesto. To decorate, to cut a few lemon tracks, if they please with a trickle of the juice.