Griddled Chicken With Chilli & Rocket Pesto
Licensed from Recipe Guru
©️ Octopus Publishing Ltd
Cook time is 30minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 9.98 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 600grams midi vine tomatoes
- 4 large boneless skinless chicken breasts
- 4 olive oil
- 1 pinch salt
- 1 pinch pepper
- 4 cloves garlic, crushed
- 2 red chillies, deseeded and finely chopped
- 30grams basil leaves
- 40grams rocket leaves
- 50grams Parmesan cheese, grated
- 100grams pine nuts, toasted
- 2/3 cup extra-virgin olive oil
Method
Step 1 of 4
Brush the tomatoes with oil and season well. Place on a nonstick baking sheet and cook in a preheated oven, 220°C for 10-12 minutes.
Step 2 of 4
Meanwhile, lay a chicken breast between 2 sheets of clingfilm and flatten slightly with a rolling pin or meat mallet. Repeat with the remaining chicken breasts. Brush lightly with oil and season. Heat a griddle pan until smoking hot, add the chicken and cook for 5-6 minutes on each side or until cooked through. Remove the chicken and leave to rest for 2-3 minutes.
Step 3 of 4
While the chicken is cooking, make the pesto. Put all the ingredients in a food processor or blender and blend until fairly smooth, adding a little more oil for a runnier consistency if liked.
Step 4 of 4
Transfer the chicken on to warm serving plates, drizzle over the pesto and serve with the roasted vine tomatoes.
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