Denise says:

  • This is a colourful tasty way to cook chicken breast.  It is an easy recipe that can be doubled or halved too.
  • For an alternative to the pesto, use hummus. This is also tasty served cold with a salad.
  • Preparation Time: 25 minutes
  • Cooking Time:  20 minutes
  • Serves:  4 people

Ingredients:

  • 4 skinless & boneless chicken breasts
  • 4 slices of sun dried tomatoes
  • 1 red onion – cut in rounds
  • 15g basil leaves
  • 4 tablespoons non-dairy pesto – or buy
  • ~
  • 8 black olives- cut in half
  • Non-dairy Pesto
  • 100g  packed fresh basil
  • 50g pine nuts or walnuts – toasted
  • 3 large cloves garlic (peeled)
  • 2 tablespoons lemon juice
  • 1/4 tsp sea salt or to taste
  • 100ml extra virgin olive oil
  • 3-6 tablespoons water – adjust to a thick but pouring consistency

Method

  1. Make the pesto sauce by adding the basil, nuts, garlic, lemon juice and salt and blend on high until a loose paste forms.
  2. Slowly add the oil and scrape down the sides as needed. If avoiding too much oil, add some water until you get a thick pouring consistency. Remove and set aside.
  3. Preheat the oven to 200C/ Gas mark 4.
  4. Cut slashes into the chicken breast widthways about 2cm apart. Go about two-thirds through the chicken – you do not want to cut all the way through.
  5. Add slices of sun-dried tomatoes, red onion and some basil leaves.
  6. Season well, drizzle with extra virgin olive oil and cover with foil.
  7. Bake for 15 – 20 minutes.
Drizzle over the ‘pesto’ and garnish with black olives and more basil leaves.
Tagged in: Basil, Chicken, dinner, English, Garlic, Pine Nuts, Shabbat, Sundried Tomatoes, Yom Tov