Spinach Pesto Chicken Breasts

2
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"I use my #recipe2807 in this recipe, but feel free to use your favourite if you like. You can use chopped up roasted red pepper instead of the tomatoes if you prefer or a combo of both. I serve this over pasta or mashed potatoes. The sauce absorbs nicely into both the pasta or potatoes."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (430.1 g)
  • Calories 508.3
  • Total Fat - 18.5 g
  • Saturated Fat - 5 g
  • Cholesterol - 129.3 mg
  • Sodium - 568.2 mg
  • Total Carbohydrate - 26.5 g
  • Dietary Fiber - 4.9 g
  • Sugars - 4.8 g
  • Protein - 54.8 g
  • Calcium - 191.9 mg
  • Iron - 3.2 mg
  • Vitamin C - 13.6 mg
  • Thiamin - 0.2 mg

Step 1

Bring the oil to medium high heat in a medium skillet.

Step 2

In the meantime season both sides of the chicken breast with salt and pepper.

Step 3

Place in the skillet and brown the chicken about 4 to 5 minutes per side.

Step 4

Remove the chicken and set aside.

Step 5

Add the onions and tomatoes and cook until the tomatoes just start to lose their liquid, about 2 minutes.

Step 6

Add the wine and until absorbed by the vegetables, about 2 minutes.

Step 7

Return the chicken to the pan and add the pesto and water.

Step 8

Reduce heat to medium-low, cover and simmer for 20 to 25 minutes, until chicken is cooked through and no longer pink in the middle, adding a bit of water if sauce starts to stick.

Tips & Variations


No special items needed.

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