Roasted Chicken with Sun Blush Tomato Pesto
Looking for an easy Roasted chicken with Sun Blush Tomato Pesto recipe? Learn how to make this enjoy recipe using healthy ingredients .A healthy medley of sun blush tomatoes and pine nut make this chicken second helping worthy for any ages .This Spanish chicken dish is an easy as it is attractive , with bright red sun dried tomatoes and green basil . Garlic and sun dried tomatoes are sauteed together and mixed with chicken breasts, then sprinkled with toasted pine nuts . Serve with rustic bread or home fried potatoes .
Ingredients
Serves 4
4 skinless, boneless chicken breast
about 800 g
3 garlics
1/4 cup fresh basil
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 .
Ingredients
Serves 4
4 skinless, boneless chicken breast
about 800 g
3 garlics
1/4 cup fresh basil
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 .
