Chicken smothered in Sundried Tomato Basil Pesto
Mixed Fruit Salad
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!