Pan-grilled Pesto Chicken

Think all great dishes need time and prep? Think again. This easy to prepare chicken recipe is a surefire winner for impressing people on special occasions or to treat yourself to an elegant meal after a long hard day.

Pan-grilled Pesto Chicken
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
15 minutes 2 hours
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
15 minutes 2 hours
Pan-grilled Pesto Chicken
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
15 minutes 2 hours
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
15 minutes 2 hours
Ingredients
  • 900 gms Licious Chicken Breast Boneless
  • 1/2 cup Pesto Paste (storebought)
  • 1 tbsp Butter
  • 1 tbsp Italian Herb Mix
  • 1/4 cup Balsamic Vinegar (use regular vinegar if not available)
  • 4 cloves garlic
  • 1/2 cup Cherry Tomatoes
  • 1 tbsp Sugar
  • 1 tbsp Salt
Servings: people
Instructions
Marination
  1. Score the Chicken Breasts lightly with a knife and place in a container
  2. Add the Pesto paste, Balsamic Vinegar and Salt and Sugar
  3. Mix well and keep aside for 2 hours
Cooking
  1. Heat a grill pan on low-medium heat and add the Butter. Take care not to burn the butter. Add the Italian Spice mix once the butter has melted.
  2. Add the Garlic Cloves and saute till lightly browned before adding the Cherry Tomatoes. Cook till tomatoes are soft and stir lightly without smashing them
  3. Turn the heat up to medium-high and add the marinated Chicken Breasts into the pan
  4. Place the Chicken Breasts down with a spatula on both sides to form a nice crust with the pesto for about 1 minute on each side
  5. Reduce the heat to low and cook the chicken for about 10 minutes or until done
  6. Transfer to a plate and let sit for a few minutes for the flavours to settle. Garnish with parsley and serve along with pasta or artisanal bread

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