Categories: Chicken

Ingredients

• 4 skinless and boneless chicken breast fillets (about 2 pounds)
• 1/2 cup Basil Pesto , plus 1/4 cup extra for serving
• Salt and Pepper to season (optional - adjust to your tastes)
• 17 ounces cherry tomatoes (optional as a serving idea)

Directions

1. Smother chicken fillets in the pesto on all sides (about 2 tablespoons of pesto for each chicken breast, depending on your taste). Season with salt and pepper, if desired.

2. Grill:

3. Preheat a barbecue plate, grill pan or skillet over medium-high heat. Cook for 5-6 minutes each side or until completely cooked through. Transfer to a warm plate. Grill the tomatoes, rotating once, until soft and beginning to brown.
4. Top chicken with extra pesto. Serve with the tomatoes.

5. Oven Baked:

6. Preheat the oven to 350°F | 180°C. Line a baking dish with aluminium foil or bang | parchment paper.
7. Arrange the coated chicken breasts in the baking dish and bake in a preheated oven for 30 minutes.
8. At 30 minutes, remove the chicken from the oven and arrange the tomatoes around each fillet.
9. Place the chicken back in the oven and cook a further 20 minutes, or until the chicken is cooked through and no longer pink.

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