Pan-fried chicken can be made in so many ways. So, why make the same old recipe for different occasions? Astonish your guests with an exotic brunch/lunch/dinner platter including scrumptious pesto chicken with roasted tomatoes. The freshness of basil and nutty flavour of pine or almonds gives it a unique taste. When accompanied by a side dish, it makes for a wholesome meal. Read on to know how to make pesto chicken within no time.
Blend all the ingredients except chicken and tomatoes to get a fine, smooth paste. Store in an air-tight container and refrigerate.
Smother a dollop of pesto on the chicken fillets and season with salt and pepper as needed. Heat a grill pan over medium-high heat and grill the chicken for about 5-6 minutes each on both sides. Once done, set the chicken aside and grill the tomatoes.
Garnish with a dollop of pesto on top of grilled chicken and serve hot with roasted tomatoes.
You can also use a store-bought jar basil pesto.
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Frequently Asked Questions
What temperature is ideal for baking the pesto chicken?
You can bake the chicken fillets at 180° C for about 30 minutes. Take the chicken out, place the tomatoes, and bake again for another 20 minutes.
What can I use if I don't find pine nuts?
You can use almonds, walnuts or even cashew nuts to make pesto if pine nuts aren't available.