Chicken and Sundried Tomato Pesto Bake
- 1 Small Onion Chopped Finely
- 2 Garlic Cloves Mashed
- 4 Medium Chicken Breast
- 1 Tub of Pestle + Mortar Sundried Tomato Pesto (Reserve 2 Tbsp. for Garnish)
- 10 Cherry Tomatoes Halved
- 20g Parmesan Cheese
- 120ml Cream
- 30g Grated Parmesan Cheese
- 30g Fine White Breadcrumbs
- 2 Tbsp. Chopped Basil
- 1 Tbsp. Rapeseed Oil
- And, Salt and Pepper to Taste
Preheat the oven to 180°c. Heat a frying pan and cook the onions for about 2 mins over a medium heat until they are opaque, making sure not to burn them. Add the garlic to the pan and cook for 1 minute then remove and set aside.
Add the chicken fillets to the pan and brown each one for 2 minutes each side, remove them and set aside.
Add the browned chicken fillets to an ovenproof dish. Add in the cooked onions and garlic and cherry tomato halves, scattering them evenly.
Mix the cream and pesto and pour over the top, follow by mixing the bread crumbs and parmesan cheese and coat the top of the dish. Place the dish in the oven and cook for 25 minutes.
Remove and allow to cool for 5 minutes and scatter the chopped basil and remaining pesto.
Serving Suggestion: Accompany with courgetti or boiled baby potatoes.
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