This must be the quickest chicken dish EVER and yet so flavorful. By halving the chicken breast lengthwise you cut down the cooking time and since you mix the sauce directly in the pan there is very little to clean up afterwards. Best of all, this dish has been a favorite with all the kids I’ve been cooking for. And if you are looking for a family project for spring break go ahead and plant a little herb garden for your own homemade pesto.
Pesto Chicken (serves 4)
1 tbsp olive oil
4 chicken breasts, boneless and skinless, halved lengthwise
4 tbsp pesto (store bought or home made)
4 tbsp sour cream or plain yogurt
sea salt and cracked black pepper
a handful of fresh basil leaves, torn
7 oz cherry tomatoes, halved
Heat the oil in a non-stick frying pan over medium heat. Add the chicken and cook for a few minutes each side or until slightly browned. Cover and continue to cook the chicken for another 8 to 10 minutes until almost cooked through. Season to taste with salt and pepper. Reduce the heat, add the pesto and sour cream and stir until well combined. Stir through the fresh basil and scatter with the tomatoes. Serve with a side of your choice.
