Pesto Chicken with Roasted Tomatoes
SERVES: 4
PREP TIME: 5 minutes
TOTAL TIME: 60 minutes
COURSE: Main
Tomatoes and basil are a Mediterranean match made in culinary heaven. So, we paired a classic combo of our own pesto sauce and fresh cherry tomatoes to create a bright, light and luscious chicken entrée that’s fast and easy to prepare.
Ingredients
- 4 boneless skinless chicken breast fillets
- ½ cup Citarella Pesto, plus extra for serving
- 4 Tbsp Citarella Olive Oil
- 2 pints cherry tomatoes, on the vine
- Salt and pepper, to taste
- Fresh basil, to garnish
- Citarella sides, for serving
Instructions
- Preheat oven to 400F. Prepare a baking sheet with parchment paper or aluminum foil.
- Season chicken breast with salt and pepper. In a nonstick pan over medium-high heat, add 2 tablespoons of oil, and sear chicken breasts for 2 minutes per side to develop a golden-brown crust.
- Season tomatoes with olive oil, salt, and pepper, and set aside.
- Place chicken on baking sheet and spoon half of the pesto on the chicken breast; place seasoned tomatoes around chicken breast. Bake for 15-20 minutes until tomatoes begin to blister and chicken temps 160F.
- Remove from oven and allow chicken to rest for 5-8 minutes.
- Slice and arrange chicken breast on a platter, drizzle with remaining pesto, and garnish with roasted tomatoes and fresh basil.
- Serve with your favorite Citarella sides, and enjoy!
