Pan-Seared Chicken with Almond-Roasted Tomato Pesto
When I am tired from a long days work, I just pan fry some chicken and serve it with the microwaved almond-roasted tomato pesto I keep in the freezer, just for fast dinner meals.
Ingrediënten
Pan Seared Chicken
- 4 boneless skinless chicken breast halves
- 1 tsp. of kosher salt divided
- 1 tsp. of fresh ground black pepper divided
- 1 tbsp. olive oil
- 2 tsp. parmesan cheese grated (optional)
Roasted Tomato-Almond Pesto
- ¾ cup of blanched slivered or sliced almonds
- ¾ cup fresh basil leaves lightly packed
- 1 can 28 oz. of fire-roasted diced tomatoes, plus 1 can (14 oz.), drained*
- 1 tbsp. of red wine vinegar plus 1 tsp. divided
- ¾ cup of olive oil extra-virgin
- ¾ cup of Parmesan cheese freshly grated
- ½ tsp. salt
- ¼ tsp. red pepper crushed
Instructies
Pan Seared Chicken
- Tenderize the chicken breasts by pounding the meat with a rolling pin or a meat mallet.
- This will ensure that the meat will have a uniform thickness.
- Season the chicken with the salt and the pepper.
- Heat the skillet on medium high heat.
- Add the olive oil.
- When the skillet is well heated, put in the chicken breasts and sear on high heat.
- Cook for about 2 minutes, until lightly brown, and then turn to the other side.
- Continue cooking until brown.
- Optional: You can sprinkle grated cheese on the chicken and then broil for about 5 to 10 minutes, or until the cheese melts, before serving.
Roasted Tomato-Almond Pesto
- In a large skillet, toast the almonds on medium heat for about 3-5 minutes, frequently stirring, until golden and fragrant.
- Allow to slightly cool and then transfer to the food processor.
- Process until the nuts are finely ground.
- Add in the tomatoes, the vinegar, the basil, and the pepper, and then process.
- While you keep the processor running, drizzle in the oil in a single, steady stream.
- Stir in the parmesan cheese and the salt.
Notes / Tips / Wine Advice:
You can use toasted fresh tomatoes. Get about 3 lb. of fresh plum tomatoes. Cut them into quarters and divide them between 2 large baking sheets. Roast for about 30 minutes at 400° F. You can make the sauce ahead of time and store it in an airtight container where it will last for 3 days or you can freeze it for up to 3 months.
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