Chicken breasts with pesto and bacon

This is easy to prepare and filled with wonderful flavours.
 

Recipe from: September 2010
Preparation time: 10 min
Cooking time: 15 min
 
 

Ingredients

 
  • 4
    chicken breasts
  • 1
    tub store- bought basil pesto
  • 1/2
    pack streaky bacon - chopped
  • 250
    ml
    cream
  • 1
    Tbs
    canola/vegetable oil
Servings: Change Serving
 
 

Method

 
Remove the chicken breasts from their packaging. Lay out a piece of clingfilm on a chopping board.

Place a breast to one side of the cling film and cover with the other side. Using the back of a frying pan, smash the breast a few times to make it into a flatter fillet. Repeat with all the breasts.

In a frying pan, heat the oil and seal the breasts - to just brown on either side. Approximately 1 minute a side. Remove from the pan and set aside.

In the same pan, add the chopped bacon and sauté until nicely done. Add the pesto and stir for 30 seconds and then add the cream.

Let the sauce simmer for a minute or 2 until the cream starts to thicken slightly.

Place the breasts back in the sauce to warm through.

To Serve: Serve with creamy mash and roasted baby tomatoes or greens.
 

Read more on: poultry  |  recipe  |  sauté  |  pork
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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