PAN-SEARED CHICKEN BREAST WITH A PESTO DRESSING

Make the pesto dressing ahead of time (it keeps for while...click here for other uses) and you have an amazingly tasty meal with very little effort, making this a perfect recipe for busy week nights or meal-prepping.

PESTO PREP TIME:  5 min

CHICKEN PREP TIME:  5 min

 

COOK TIME:  12 min

 

SERVES:  4

INGREDIENTS

FOR THE PESTO DRESSING

🌿 1 cup (240 ml) olive oil

🌿 3 cloves garlic

🌿 1 cup (20 g) fresh basil leaves

🌿 2 TBSP (20 g) pine nuts 

🌿 2 TBSP (20 g) parmesan cheese

🌿 2 TBSP (30 ml) fresh lemon juice

🌿 ½ tsp salt

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FOR THE CHICKEN

🍗 4 boneless, skinless chicken breasts

🍗 Salt & pepper to taste​

🍗 3 TBSP (45 ml) sunflower oil

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MAKE THE DRESSING

Blend all the dressing ingredients together, pour into an air-tight container and set aside to let the flavors infuse (can be made days in advance…it will keep!).

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COOK THE CHICKEN

 

(TIP:  Remove chicken from the fridge at 15-20 minutes before cooking so it can come closer to room temperature)

 

1) Season chicken breasts with salt and pepper on both sides.

2) Add sunflower oil to a cast-iron pan over high heat, and when supper hot, sear chicken 2 minutes per side to lock in the moisture.

3) Reduce heat to medium-high and cook another 4-5 minute per side, until golden brown and filets are cooked all the way through (165 F/75 C if using a meat thermometer).

4) Remove from pan, cover loosely with foil and let rest 2 minutes before slicing.

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SERVE

 

Slice chicken, transfer to serving plates and drizzle with pesto dressing to taste.

I've made this 3 times in the last 3 weeks and we're loving it!

Served with Cool Cucumber Salad

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Served with Fresh Green Beans and a side salad

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Served with Roasted Broccoli  and Cauliflower Rice Risotto ala Putanesca

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Recipe & Photo Credit:  Cathy Menees

COOKS NOTES

COOK TIME

 

Cooking times will vary depending on the thickness of the fillets.  If you are unsure, check after you’ve cooked the second side for 4 minutes by using a sharp knife to slice into the thickest side of the filet - if it’s pink, keep cooking until it’s white!

DOUBLE RECIPE?


I often double this recipe and cook the next 4 breasts after dinner, then carve them up and store.  Reason?  This is such a great staple to have on hand in your fridge – for a low-carb snack, or add to a salad, or add to stir-fried veggies for meals later in the week, when time is tight.

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