Chicken breasts with pesto and bacon
|chicken breast fillets
|pesto — basil
|bacon — streaky, chopped
|canola oil — or vegetable oil
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.
Serve with creamy mash and roasted baby tomatoes or greens.