Spinach Pesto Chicken Breasts
February 18, 2014
Categories: Fresh Tomatoes, Dinner, Main Dish, Poultry, Chicken, Italian, Easy/Beginner Cooking, Quick Meals, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Stove Top, Gluten-Free, High Protein, No Eggs, Wine, Boneless Pieces, Spring more
"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."
- 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
Bring the oil to medium high heat in a medium skillet.
In the meantime season both sides of the chicken breast with salt and pepper.
Place in the skillet and brown the chicken about 4 to 5 minutes per side.
Remove the chicken and set aside.
Add the onions and tomatoes and cook until the tomatoes just start to lose their liquid, about 2 minutes.
Add the wine and until absorbed by the vegetables, about 2 minutes.
Return the chicken to the pan and add the pesto and water.
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.