It’s Christmas time!!!!!!!!!!!!!!!!!! I think it’s safe to say I am excited!! The tree is up, the fairy lights are on & my classroom is pimped out in tinsel! Let me tell you December has already been completely manic with Christmas festivities! By Sunday (13th) I will be already have attended 4 Christmas parties, taken part in 1 school
fair, made 90 Christmas cards, baked 2 gingerbread houses and bought and wrapped everyone’s Christmas presents (As long as Saturdays 9am shopping spree goes well). Short of giving up sleep (which is not going to happen) there is very little time to fit much more in!!
So I’ve come to the assumption that I cannot be the only one who is this busy over the festive period and so decided that this is the perfect time to introduce my Pesto Chicken.
Anybody who says that they can’t cook have clearly never come across this recipe! This is quite possibly the easiest dish in the entire world. And the best bit… even though it is simply 4 ingredients it is DELICIOUS!! It’s packed full of flavour and is just the right amount of indulgence for a week night.
Pesto generally has quite a bad reputation and in some ways totally deserved the bad name it has. Generally people avoid it because it has such a high fat content, but as long as you aren’t eating a mountain of the stuff then generally it isn’t the devil food everyone makes out. A little fat it good for you, especially in the form of healthy oils such as olive oil. Just make sure if you’re buying your pesto you look at the nutritional information and ingredients, and for the love of God please do NOT buy ‘low fat’ varieties!!! Just take a look at the amount of sugar they pump into diet kinds and you’ll know why I’m telling you to avoid them. Generally you’re aiming for under 3.5g of sugar per 100g (the variety I use has 2.2g if you want a better idea of what to look for).
Obviously in an ideal world you will make your own pestoand can monitor exactly what is going in (and once I get round to a good pesto recipe I shall let you know), but obviously as promised at the beginning of the post I’m trying to make this dish an easy as possible.
I serve it with some brown rice and baked Mediterranean vegetables. Simply cut up some courgette, tomatoes, red onion and bell peppers, cover in a small amount of olive oil and place in the oven for 35 minutes. (If you’re feeling extra lazy some well known supermarkets make these pre-prepared (They come with their own tray and everything)) so you have to do literally no preparation other than cutting up one tomato for this entire dish!
I do have one last confession, I was torn between this and another recipe to share with you but finally decided on this when I realised it was about as close to a Christmas tree as chicken is ever going to get!! (Yes I definitely have Christmas on the brain). But if you squint and turn you’re head to the right (and look at it from a distance) you sort of have a green pesto tree, with red tomato baubles and cheese for yellow tinsel! (Well I had to make it a Christmas themed post somehow!!).
Serves: 2 Difficulty: VERY Easy Time: 45 minutes
- 2 Chicken Breasts
- 3 Tsp of Pesto (Low-sugar, NOT diet)
- 30g Mozzarella Cheese (Grated)
- 2 Buffalo Tomatoes* (Sliced approx. 1cm thick)
- Pre-heat the oven to 210°C.
- Lay the chicken in a baking dish.
- Spread the pesto over the chicken breasts (1½ tsp on each one).
- Lay the tomatoes on top of the pesto.
- Sprinkle the mozzarella cheese over the tomatoes.
- Place some baking foil over the dish and place in the oven for 25 minutes.
- Remove the baking foil and place back in the oven for a further 10-15 minutes until the cheese has started to brown and the chicken is cooked.
*Any large tomatoes can be substituted