Ingredients
Serves 4
4 skinless, boneless chicken breast
about 800 g
1 tbsp olive oil
salt and pepper
2 tbsp pine nut , lightly toasted,
to garnish
pesto
125 g sun blush tomatoes
in oil (drained weight),
chopped
2 garlic cloves ,crushed
4 tbsp pine nuts, lightly toasted
150 g extra virgin olive oil
method
1 .To make the red pesto , put the sun blush tomatoes, garlic, 4 tablespoon of the pine nuts and oil into a food processor and process to a coarse paste .
2 . Arrange the chicken in a large , ovenproof dish or roasting pan .Brush each breast with the oil , then place a tablespoon of red pesto over each breast. Using the back of a spoon , spread the pesto so that it covers the top of each breast .( Store the remaining pesto in an airtight container in the refrigerator for up to 1 week ),
3 . Roast the chicken in a preheated oven ,200 degrees C /Gas Mark 6 for 30 minutes or until tender and the juices run clear when a skewer is inserted into the thickest part of the meat .
4 .Serve sprinkled with toasted pine nuts .
variation
Add 12 stoned and finely chopped black olives ( well drained and rinsed ) and 1/2 tablespoon of olive oil to the pesto after processing ; Stir well .
Serves 4
4 skinless, boneless chicken breast
about 800 g
1 tbsp olive oil
salt and pepper
2 tbsp pine nut , lightly toasted,
to garnish
pesto
125 g sun blush tomatoes
in oil (drained weight),
chopped
2 garlic cloves ,crushed
4 tbsp pine nuts, lightly toasted
150 g extra virgin olive oil
method
1 .To make the red pesto , put the sun blush tomatoes, garlic, 4 tablespoon of the pine nuts and oil into a food processor and process to a coarse paste .
2 . Arrange the chicken in a large , ovenproof dish or roasting pan .Brush each breast with the oil , then place a tablespoon of red pesto over each breast. Using the back of a spoon , spread the pesto so that it covers the top of each breast .( Store the remaining pesto in an airtight container in the refrigerator for up to 1 week ),
3 . Roast the chicken in a preheated oven ,200 degrees C /Gas Mark 6 for 30 minutes or until tender and the juices run clear when a skewer is inserted into the thickest part of the meat .
4 .Serve sprinkled with toasted pine nuts .
variation
Add 12 stoned and finely chopped black olives ( well drained and rinsed ) and 1/2 tablespoon of olive oil to the pesto after processing ; Stir well .