Creamy Pesto Chicken
Italian inspired creamy chicken that can be ready in less than 20 minutes!
Print Pin RateServings: 2
Ingredients
- 2 Chicken breasts
- 80 g Plain flour
- ½ tsp Salt
- ½ tsp Black pepper
- 1 Onion diced
- 150 g Cherry tomatoes cut in half
- 3 Cloves of garlic chopped
- 150 ml Chicken stock
- 80 g Cream cheese
- 100 g basil pesto
- 20 g Basil torn
Instructions
- Cut the chicken breasts in half lengthways to give 4 thinner fillets.
- Add the salt and pepper to the flour and mix well. Dredge the chicken in the seasoned flour.
- Heat some oil in a large frying pan over a medium to high heat. Cook the chicken until it’s golden brown on both sides.
- Remove the chicken from the pan and set aside. Add the diced onions and cook until they start to soften. Chuck in the cherry tomatoes and garlic then cook for a further minute.
- Pour in the chicken stock and bring to the boil, then add the cream cheese and basil pesto. Stir well.
- Get the chicken back into the pan, stir to coat the chicken in the sauce. Simmer until the chicken is cooked through, and the sauce should thicken.
- Taste for seasoning then sprinkle in the torn basil and stir well.
- Serve it up with rice or pasta and enjoy.
2 comments on “Creamy Pesto Chicken”
From Holland and loving this meal!!
Bravo Jon … inspiring story. Having worked as a teacher in prisons for many years – this shows what can be achieved and the hard work that goes on in all establishments.
Just ordered your book … !