HEALTHY FOOD so TASTY you'll
want to eat it EVERYDAY.
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.
Pan-seared chicken drizzled with pesto dressing.
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
FOR THE CHICKEN
🍗 4 boneless, skinless chicken breasts
🍗 Salt & pepper to taste
🍗 3 TBSP (45 ml) sunflower oil
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!).
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.
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
Served with Fresh Green Beans and a side salad
Served with Roasted Broccoli and Cauliflower Rice Risotto ala Putanesca
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.
