Ingredients
4 boneless skinless chicken breasts
1 tbsp Olive Oil
2 cloves garlic, crushed
190g Jar Sacla' Tomato & Ricotta Pesto
125ml chicken stock
75g Sundried Tomatoes, finely chopped
1/2 tsp dried chilli flakes
25g finely grated Parmesan
15g fresh basil, shredded
Method
1. Heat the oil in a large frying pan, over a medium-high heat and fry the chicken breasts for 5 minutes on each side until golden brown. Remove from the pan.
2. Add the garlic to the pan and cook gently for 1 minute, then add Sacla' Tomato and Ricotta Pesto, stock, most of the sundried tomatoes (reserving a few to serve) and chilli flakes.
3. Return the chicken breasts to the pan. Simmer gently for 10-12 minutes or until the chicken is cooked through.
4. Stir in the Parmesan and scatter over the remaining sundried tomatoes and fresh basil to serve.