Italian Chicken Breast

Versy
Versy
Grilled chicken breast in almond and walnut pesto accompanied by a creamy sun-dried tomato sauce, served with a fresh basil and tomato salad, you won't be able to wait to try it, go ahead and prepare this delicious recipe.
Reviewed by Editorial Team of Kiwilimón
4.5
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4 comentarios
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Ingredients
4
Servings
  • 1 tablespoon olive oil 1 tablespoon olive oil
  • 1/4 white onions, finely chopped 1/4 white onions, finely chopped
  • 1 clove garlic, finely chopped 1 clove garlic, finely chopped
  • 1/2 cups sun-dried tomatoes, finely chopped
  • 1 cup tomato purée
  • 1 cup whipping cream 1 cup whipping cream
  • 1 pinch salt 1 pinch salt
  • 1 pinch pepper 1 pinch pepper
  • 2 chicken breasts 2 chicken breasts
  • 1/2 cups pesto
  • 2 tablespoons vegetable oil 2 tablespoons vegetable oil
  • 1/2 cups Parmesan cheese, grated 1/2 cups Parmesan cheese, grated
Preparation
20 mins
30 mins
Low
  • Heat a pan over medium heat, add olive oil, white onion, garlic, sun-dried tomatoes, tomato puree, heavy cream, and season. Set the sauce aside.
  • Serve the breast in a bowl and marinate with the pesto. Set aside.
  • Heat a pan over medium heat with oil, cook the breast until it is perfectly cooked.
  • Serve the breast with the base sauce and grate Parmesan cheese. Accompany with a salad.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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