Fabrication

ROASTED VEGETABLE WHITE CHICKEN

How it’s done: Preheat the oven to 200 degrees. Finely slice the potatoes, cut the squash, cut the onion, remove and cut the seeds of the pepper and cut the tomatoes in half, then spread them on the baking tray and sprinkle over the olives. Blend with salt and powdered pepper. Cut each chicken breast 3-4 times using a sharp knife, then put the chickens on top of the vegetables. Mix the olive oil and pesto mixture until well mixed and rub evenly over the chicken. Cover with foil and cook for 30 minutes. Then remove the foil and cook for another 10 minutes.