How To Make Pesto Chicken With Homemade Pesto 🤯

Welcome to Cookie Made Simple, I am Mind Blown Chef.

The recipe has three ingredients: pterodactyl chicken, homemade pesto, and cherry tomatoes.

Trim the fat off the chicken using a Japanese knife.

Cut the chicken into fillets for faster cooking, aiming for three pieces.

Season the chicken lightly with salt and pepper on both sides.

Place a generous amount of pesto on top of the chicken fillets.

Heat a sauté pan until it's very hot and add extra virgin olive oil.

Place the chicken fillets in the pan, pesto side down, without overcrowding.

Save the remaining pesto for later use.

Cook the chicken for about three minutes on one side until golden brown, then flip it over.

Remove the thinner pieces of chicken after six minutes and set aside.

Cook the thicker piece for an additional two minutes before removing it as well.

In the same pan, add cherry tomatoes and let them blister in the infused oil.

Shake the pan occasionally to ensure even cooking of the tomatoes, cooking them until tender with some color.

Total cooking time is about six minutes for the chicken and three minutes for the tomatoes.

Equipment Needed

Spice Level: