Chicken smothered in Sundried Tomato Basil Pesto
Mixed Fruit Salad

Prep:

Thaw chicken breasts – 1 per person.

Into the food processor throw: 3 cloves of garlic, 3 handfuls of fresh basil, a healthy pinch of salt, 10-12 sundried tomatoes (roughly chopped), 1/3c. pine nuts, and 1/2c. parmesan cheese.  Pulse once or twice, then add olive oil slowly until it resembles the consistency of … pesto.  Should be pasty, thicker than yoghurt. This will make enough pesto for at least 4 chicken breasts.

Take chicken, sprinkle with pepper (pesto is salty, so don’t salt the chicken) and put in a pan with 2-3 TBSP olive oil over medium-high heat.  Cook for 7 minutes per side.

While the chicken is cooking -

Core and chop roughly two apples (I use a corer.  makes it faster!).  Add in 1 8oz can of mandarin oranges, drained, or two small oranges, supremed.  Dump in 1c. each frozen blueberries, blackberries, and raspberries.  Stir to combine.  Add 2 TBSP Cointreau (or 2 TBSP lemon juice), and – if you are so inclined, a little chopped mint (dried is OK!).  Stir again.

Once the chicken is golden brown and delicious, spread a few tablespoons of pesto on each chicken breast.  Serve with a bowl of fruit salad, and (if you are so inclined) a glass of white wine.  The salty pesto on the chicken is a great complement to the sweet fruit!