OLYMPUS DIGITAL CAMERA

Time: 40 minutes

Ingredients :

  • Boneless chicken breasts 2
  • Fresh basil leaves 30-40
  • Salt to taste
  • Black pepper powder to sprinkle
  • Lemon juice to sprinkle
  • Olive oil 2 tablespoons
  • Red bell pepper and yellow bell pepper ½ measures
  • Onion 1 medium
  • Fresh cream ½ cup
  • Garlic cloves 3-4
  • Salt to taste
  • Pine nuts(chilgoza) 3 tablespoons
  • Olive oil 6 tablespoons
  • Black peppercorns 4-5
  • Parmesan cheese powder ¼ cup

Method

  • Slit chicken, keep it on a plate, sprinkle salt and pepper powder, drizzle lemon juice. Set aside for 5-10 minutes.
  • To make pesto, grind the basil leaves, garlic. Add pine nuts, olive oil, peppercorns. Transfer into a bowl, add parmesan cheese and salt. Mix well.
  • Spread pesto reserving some over marinated chicken on both the sides and set aside for 10-15 minutes.
  • Cut bell peppers and onion into big cubes
  • Heat some olive in a non-stick grill pan, add cubed peppers and onion and cook till the grill marks appear on both the sides. Transfer on a plate.
  • Heat remaining olive oil in the same grill pan, place marinated chicken and cook till grill marks appear on both the sides.
  • To make pesto sauce, heat cream in a small non-stick pan, add some of the reserved pesto and mix well. Add salt and pepper powder and mix well.
  • Drizzle pesto sauce on a serving plate, grilled chicken over it, place grilled veggies alongside. Garnish with reserved pesto and serve immediately.