For the Roasted Chicken Breasts on Grilled Vegetables, remove any remaining bone fragments from the WECH chicken breasts and cover both sides with salt and pepper. Choose pepper according to desired level of spiciness. Do not remove the skin, as it will be seared until crispy.
Pour 1-2 tablespoons of table oil into a preheated skillet and add the meat, skin side down, once the oil is hot. Sear the chicken breasts for 4 minutes (2 minutes per side) on high until golden brown. After 3 minutes, add a sprig of rosemary to the pan and baste the chicken breasts with the rosemary oil. Then place in the preheated oven at 120° top and bottom heat for 20-25 minutes, including the pan. Pressure test: If the meat is firm when pressed into the pan and no longer yields, the meat is well done and can be served.
Fry 50 g pine nuts in a small pan over medium heat for 3-4 minutes until golden brown. Then place in the refrigerator to cool. Place a handful of unstalked parsley, twice as much basil, 30 g grated Parmesan, about half a teaspoon of salt, 25 ml olive oil and the cooled pine nuts in a blender. Then blend until the pesto has a slightly creamy consistency, slowly adding another 100 ml of olive oil while blending.
Cut an onion in half, peel and cut into rough wedges. Cut the zucchini in half lengthwise as well and remove the seeds with a teaspoon. The cored zucchini halves then again