I love pesto. Either the real deal, if you have the time to prepare a homemade pesto (I will share the recipe in a further post), or the one you can buy at the supermarket. There are several brands I could recommend, but normally I prefer the fresh one you will find refrigerated. I use it in different preparations because, although it has a good amount of calories, it is also extremely flavorful, so a small amount goes a long way.
This recipe came up when I was trying to find a new way to prepare chicken breasts to make the menu less boring but at the same time avoid eating a lot of calories for dinner. I had oven-roasted some red peppers (you will also find the recipe later in the blog) and wanted to use them too, so I figured out that pesto and sun dried tomatoes could be a good company for my peppers.
I hope you like it.
Ingredients (serves 4)
4 chicken breasts (free-range if possible)
4 tsp pesto
1 large roasted red pepper
12 sun-dried tomatoes
2 Tbsp olive oil
Salt and pepper
Other: Toothpicks or cooking thread
STEP 1.- If the tomatoes are dry (not in oil), soak them in warm water for 30 minutes or introduce them in a bowl covered with water and microwave for 1 minute. Let rest for 10-15 minutes and pat dry before use. If they are in oil, pat them dry too.
STEP 2.- Divide the red pepper in 4 pieces.
STEP 3.- Clean the chicken breasts and make a horizontal cut along the middle, leaving 1-2 cms. (1/2 inch) uncut. Open them like a book.
STEP 4.- Spread the pesto on the chicken breast and cover with 3 tomatoes and 1 piece of red pepper. Close the chicken breast and secure it with one or two toothpicks. Season the outside with salt and pepper.
STEP 5.- Heat the oil in a large non-stick frying pan over medium heat. Cook the chicken breasts for 5 minutes until golden brown, turn over and cook for 5 more minutes. Cover and turn the heat to low. Cook for 5 more minutes. (Time will depend on the size of the chicken breasts and type of chicken. Free-range chicken takes longer to cook).
TIP: You can serve it with tomato salad with a garlic clove very finely chopped and some black olives.