Pesto chicken with Feta Cheese Potatoes

When the weather in Sweden is good (two weeks a year) there is a lot to do. One of my favorit late summer activities is picking mushrooms in the woods around our house. The chanterelles in the picture is in fact handpicked by ME. Any edible mushroom is good to use for the recipe. Of course, there is nothing like the gold of our Scandinavian woods. Here is an easy to make summer BBQ recipe. I'll wish for nice weather. 

Recipe (6 people)

800 g of chicken, thight filés

Marinade

1 red chili, chopped

A handful of chives

A handful of basil

A handful of thyme

2 cloves of garlic

1/4 cup of parmesan

1/4 cup of walnuts

1 dl of olive oil

Juice from 1 lemon

Juice from 1 lime

Salt

1. Mix all the ingredients for the marinade in a blender. Put the chicken in a plastic bag together with the marinade for approx. 1 hour before bbq:ing.

Baked Potato with Feta Cheese
approx. 1 kg potatoes (new potatoes are recommended)
200 grams of feta cheese
Rosemary
Olive oil
Salt and freshly ground pepper

1. Slice the potatoes thinly. 
2. Grease a tin with olive oil and then make layers with potatoes and cheese. On the top put extra cheese and finish off with rosemary.
3. Sprinkle over olive oil, salt and pepper.
4. Bake in the oven at 175 C degrees until it gets a nice golden color, approx. 30 min. 

Mushrooms
500 grams of chanterelles (or other mushrooms, what ever you get your hands on)
30 grams of butter
Salt 
A pinch of white pepper

1. Fry the mushrooms and add the butter as soon as the liquid is completely reduced. Season with salt and white pepper and fry until golden brown. 

Enjoy!

Tip: You can basically use any kind of green herbs, I used what I had at home. You should

do the same.