Ingredients
2lbschicken breast fillets(4 pieces) skinless and boneless
½cupbasil pestoplus ¼ cup extra for serving
salt and pepperadjust to your tastes
17ozcherry tomatoesoptional for serving
4 1 2skinless4 and boneless chicken breast fillets ((about 1 kg | 2 pounds))
1/2 1/4cup1/2 Basil Pesto (, plus 1/4 extra for serving (use this recipe for homemade pesto or you can use store bought))
Salt and Pepper to season ((optional – adjust to your tastes))
500 17g500 | 17 ounces cherry tomatoes ((optional as a servin idea))
Preparation
Smother the pesto all over the chicken fillets (about 2 tablespoons of pesto for each chicken breast). Season with salt and pepper, if desired.
Preheat a barbecue plate, grill pan, or skillet over medium-high heat.
Cook for 5 to 6 minutes each side or until completely cooked through. Transfer to a warm plate.
Grill the tomatoes, rotating once, until soft and beginning to brown.
Top chicken with extra pesto. Serve with the tomatoes.
Preheat the oven to 350 degrees F(180 degrees C). Line a baking dish with aluminum foil or parchment paper.
Arrange the coated chicken breasts in the baking dish and bake in a preheated oven for 30 minutes.
At 30 minutes, remove the chicken from the oven and arrange the tomatoes around each fillet.
Place the chicken back in the oven and cook for a further 20 minutes, or until the chicken is cooked through and no longer pink.
Smother chicken fillets in the pesto on all sides (about 2 tablespoons of pesto for each chicken breast, depending on your taste). Season with salt and pepper, if desired.
Preheat a barbecue plate, grill pan or skillet over medium-high heat. Cook for 5-6 minutes each side or until completely cooked through. Transfer to a warm plate. Grill the tomatoes, rotating once, until soft and beginning to brown.
Top chicken with extra pesto. Serve with the tomatoes.
Preheat the oven to 350°F | 180°C. Line a baking dish with aluminium foil or bang | parchment paper.
Arrange the coated chicken breasts in the baking dish and bake in a preheated oven for 30 minutes.
At 30 minutes, remove the chicken from the oven and arrange the tomatoes around each fillet.
Place the chicken back in the oven and cook a further 20 minutes, or until the chicken is cooked through and no longer pink.
