Sauteed Chicken with Genovese Sauce

Make cuts in the chicken to prevent it from shrinking while cooking, season with salt and coarsely ground black pepper, top with thinly sliced ​​garlic and torn rosemary, and leave in the refrigerator for around 20 minutes

Place A in a silicone steamer and heat in the microwave (600W) for 5 minutes

Heat olive oil in a frying pan, add the chicken skin-side down and cook slowly over low heat. Once the skin is browned, flip it over

Add A, which has been heated in the microwave, to the same frying pan and fry

Once the chicken is cooked, spread the pesto sauce on the skin and sprinkle with parsley

Place on a plate, garnish with potatoes, and pour over the remaining cooking liquid from the frying pan