Pesto Chicken with Sun-Dried Tomatoes

For eighteen years, I was unaware of the incredible taste of sun-dried tomatoes. I’m not sure if it’s their tanginess, intensity, or just the texture that it adds to dishes. I discovered them while searching for ingredients to use in a Mediterranean dish and was utterly surprised. Although the tomatoes on their own were incredible to experience, I found that when paired with an ingredient that was incompatible with their unique flavor, it didn’t work out as well (do not pair with mint). After some testing, I discovered the immensely tasty combination of pesto, sun-dried tomatoes, and cheese. This trio pairs well with any protein, my favorite being chicken. With that came my Pesto Chicken with Sun-Dried Tomatoes.

This recipe is an easy, fifteen-minute dinner that is incredibly easy to enjoy, so much so that even the pickiest eaters can give it a try. Its saltiness is not overpowering, but it does not fall short of being underseasoned. What also helps this dish taste so fresh and light is, for one, the use of simple ingredients, and two, an avoidance of using too many spices. Some recipes’ flavors can get hidden due to an overabundance of spices, so I made sure this wouldn’t need that. Instead, this dish gets its flavor from pesto, basil, cheese, and, of course, sun-dried tomatoes. I love pairing this with grilled asparagus and roasted potatoes, but many combinations are also amazing, giving this recipe a lot of customization. I hope you enjoy it as much as I have!

Ingredients:

• 2 boneless, skinless chicken breasts, sliced horizontally

• Salt and pepper to taste

• 1/4 cup pesto, homemade or prepared

• 2 tbsp olive oil

• 1/4 basil leaves, finely chopped

• 1/4 - 1/2 cup sun-dried tomatoes, depending on desired tanginess

• 4 tbsp freshly grated Parmesan cheese

• balsamic glaze

• Suggested sides: Grilled asparagus and roasted potatoes

Instructions:

1. Dry your chicken with a towel and season on both sides with salt and pepper. Place in a bowl and add 1 tbsp olive oil and pesto. Toss until the chicken is thoroughly coated.

2. Heat a large skillet over medium-high heat and add chicken to the pan. Sear for 5-6 minutes, giving the chicken a nice sear, then flip and cook for another 2 minutes.

3. Add your sundried tomatoes and try to get some of them to make contact with the pan to allow the taste to flourish.

4. Spread your Parmesan cheese over the chicken and tomatoes, and then garnish with basil and a balsamic glaze. Serve immediately and enjoy!