Chicken in creamy pesto

Votes: 2

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 771, total fat 56 G., saturated fats 26 G., proteins 55 G., carbohydrates 14 G., fiber 4 G., cholesterol 251 mg, sodium 1163 mg, sugar 5 G.

Roasted chicken breast fillets are served on a bed of braised rainbow chard with cherry tomatoes and drizzled with creamy pesto for a quick, yet delicious, and healthy midweek dinner. Homemade basil pesto can be made ahead of time and refrigerated for up to 5 days.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup fresh basil leaves
1 tbsp. grated parmesan
3 tablespoons of pine nuts
4 cloves garlic, thinly sliced
1/3 cup extra-virgin olive oil for pesto + 2 tbsp for chicken
4 chicken breast fillets
4 tablespoons salted butter
1 small red onion, thinly sliced
2 bunches rainbow chard, stems trimmed, leaves torn
Juice of 1 lemon
1.5 cups heavy cream
1 cup mixed yellow and red cherry tomatoes, halved

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, pesto sauce, chard, red onion, cherry tomatoes, lemon juice, Parmesan cheese, pine nuts, cream, basil

Cooking the dish according to the recipe:

Pesto sauce: In the bowl of a food processor fitted with a metal blade, place the basil, Parmesan, pine nuts, half the garlic, salt, and black pepper and pulse until smooth. With the food processor running, add 1/3 cup olive oil and pulse until the sauce is smooth. Set aside.
Chicken breasts: Cut the chicken breast fillets in half lengthwise to make 8 thin slices. Season with salt and pepper on both sides.

In a large cast-iron skillet, heat 1 tablespoon each of butter and olive oil over medium-high heat. Add half the chicken breasts and cook until cooked through, 3–4 minutes per side. Transfer to a plate. Cook the remaining chicken in the same manner.
ChardReduce heat to medium and add the remaining 3 tablespoons butter and 1 tablespoon olive oil along with the red onion and remaining chopped garlic. Cook, stirring frequently, for 1 to 2 minutes. Add the chard and cook, stirring, until slightly wilted, about 1 minute. Add the lemon juice and toss for another 30 seconds. Transfer to a plate.
Creamy pesto sauceAdd the cream to the same pan (do not wash) and heat for 1 minute. Stir in about 1/3 cup pesto and return the chicken to the pan. Bring to a boil and let thicken, then simmer for 1–2 minutes. Store any remaining pesto in a tightly sealed container in the refrigerator for up to 5 days.
Place a layer of Swiss chard on a large platter. Top with chicken breasts and drizzle with sauce. Serve with cherry tomatoes.