Red Pesto Stuffed Chicken and Zucchini Fritti
I've been obsessed with zucchini fritti for years, but for some reason had never tried to make them myself at home. I suppose again, they're one of those things that sound complicated but are really not. Anyway, I really really fancied them the other night so gave them a go. Chop courgette into batons, dunk in milk, dunk in flour and then fry in really really hot oil (groundnut, vegetable etc) and that's it: food of the Gods.
I had some odds and ends in the fridge that needed using, so made a red pesto which always goes down well - I have to make a jar for my mum whenever I make it. Essentially you whizz up random quantities of sundried tomatoes (I don't care if they're passe, they're tasty), pine nuts, garlic and basil and then season to taste. Instead of salt I tend to put a couple of anchovies in, which makes the texture silkier. Once you've got the flavour right add a good slug of olive oil, and then lemon juice and water - literally a splash at a time. Oddly you do not need parmesan for this pesto, and I am a serious lover of parmesan, but it just gets lost.
I stuffed some chicken thighs with the finished pesto before wrapping them in bacon to hold them together. Pop in the oven for 20 mins or so depending on the size of your thighs. Chicken breast obviously works too, but I just find the thighs are much tastier (and they're cheaper). We ate it all with griddled asparagus and a dressed rocket salad, making it a very quick and easy mid-week dinner.