PESTO CHICKEN WITH SUN DRIED TOMATO & OLIVES

Pesto, sun dried tomato & black olives is a match made in heaven. I use this amazing combo in many dishes & people are always impressed.

To contiue our series of easy & quick dishes, today’s recipe takes less than 30 minutes to be served on your table.

Marinate the chicken, sear on the stove & pop in the oven! Simple, easy & delicious.

PESTO CHICKEN WITH SUN DRIED TOMATO & OLIVES

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

  • 4 whole chicken breast fillet
  • 2 tbsp pesto sauce
  • 1 tbsp dijon mustard
  • juice of 1 lemon
  • 2 tsp sun dried tomato oil
  • salt & pepper

For the Stuffing & Topping:

  • 4-6 sun dried tomato slices
  • 1/4 cup black olives, slices or paste
  • buffalo mozzarella sliced or shredded mozzarella
  • pesto sauce (optional)

Oil for greasing the pan

Directions:

  • Preheat oven to 200 C.
  • Using a knife, cut a pocket into the side of each breast; don’t split the breast in half, just create a pocket.
  • Toss the chicken with all the marinade ingredients; make sure to rub the inside of the pockets with the marinade as well. Stuff the chicken pockets with sun dried tomato slices & black olives slices/paste.
  • Heat an oven proof pan on the stove over high heat until hot. Brush with little oil to prevent the chicken from sticking. Sear the chicken for a couple of minutes on each side until it gets a nice golden color.
  • Transfer the pan to the oven to continue cooking for about 10-15 minutes depending on the thickness of the chicken.
  • Top the chicken breasts with the mozzarella slices in the last 2 minutes to melt the cheese.
  • Serve immediately drizzled with more pesto (optional). Best served with tomato or pink sauce pasta.

Notes:

  • You have to use whole chicken fillet that’s NOT cut into thin slices.
  • Instead of using the oven, you can grill the chicken breasts or fully cook them on the stove.
  • For the step by step video, check my instagram account.

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