Grilled Pesto Chicken

Dinner doesn’t always have to be time consuming or complex, but it does need to be delicious and I promise every bite of this Pesto Chicken will deliver. Full of robust flavors, you are going to enjoy every bite.So don’t get overwhelmed, keep it simple, keep it delicious, and keep it fresh from your kitchen.

The chicken is so moist and tender and has the perfect crispness to the outside and then once you cut through and get to the tender meat inside, coupled with the burst of garlic and pesto that long day will be a distant memory.Every ounce of this Pesto Chicken exudes creaminess and flavor galore.

We are talking chicken breasts, basil pesto (the recipe is on my highlights), evaporated milk, flour, garlic, and cherry tomatoes. Spaghetti, too, if you’re the pasta kind. I’m more of a chicken and a salad type-a-girl.

I am going to need you to just rub that chicken with pesto and brown it on the stovetop or in my case I used my tefal grill which i’ve raved and recommended on my Instagram stories.… then, you’ll whip up an evaporated milk flavor-bomb concoction, add it to the pan with the roasted tomatoes, bring it to a boil, and boom. That’s it. Nothing more to it. Your tummy will thank you.

Sometimes I just want simple winner-winner-chicken-dinner food. This was one of those times.

Ingredients

FOR THE CHICKEN

• 1kg boneless , skinless chicken breasts cut into strips

• salt and fresh ground pepper , to taste

• 2 tablespoons basil pesto

• 2 tablespoons extra virgin olive oil

• 1 cups cherry tomatoes , halved

FOR THE SAUCE

• 1 tablespoon all-purpose flour

• 3 garlic cloves , minced

• 2 tablespoon basil pesto

• 1 cup evaporated milk

• salt and fresh ground pepper , to taste

• cubed feta cheese , for garnish, optional

• spring onions, for garnish, optional

Instructions

1. Season chicken with salt and pepper, and rub chicken with the basil pesto. Marinate it for 30 minutes.

2. Heat olive oil in a large nonstick skillet/ grill pan.

3. Add chicken to the skillet and cook for 3 minutes on each side, or until thoroughly cooked.

4. In the meantime, prepare the sauce by combining flour, garlic, basil pesto, evaporated milk, salt, and pepper in a mixing cup or bowl; whisk until thoroughly combined and set aside.

5. Remove chicken from skillet.

6. Roast the tomatoes in an oven coated with some olive oil, till charred and little squished.

7. Return skillet to heat and stir in the tomatoes with all its juices realized while roasting. If pan is dry, add a little more olive oil.

8. Add the prepared sauce to the skillet and bring to a boil.

9. Place the chicken back in the skillet with the sauce and cook for 5 minutes.

10. Remove from heat.

11. Garnish with cheese and spring onions.

12. Serve with pasta, rice, and/or salad.

NOTES: THE PESTO RECIPE CAN BE FOUND IN THE HIGHLIGHTS ON MY INSTAGRAM.