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4 x chicken breasts bone in
2 x tablespoons of olive oil
1 x knob of butter
1 x medium onion, sliced
1 x tin of peeled chopped tomatoes
125 ml of cream
½ tbls mixed dried herbs
1 x tablespoon of crushed garlic
50 g mozzarella cheese
50 g feta cheese
125 g of cherry tomatoes
3 tablespoons of basil pesto
Salt and pepper
Preheat oven to 180 degrees
Score chicken by cutting 1 cm deep incisions across the breast and season with salt and pepper.
In a heavy-based saucepan, heat oil in the pan and fry chicken breasts.
Fry chicken breasts for 3 minutes each side until evenly browned.
Add onions, butter and cook for 2 minutes.
Mix tomatoes, cream, herbs, garlic together, pour over and around the chicken breasts.
Add basil pesto to the sauce.
Mix cheese together and spread evenly over each chicken pieces then scatter the cherry tomatoes on top of the dish .
Season with salt and pepper
Bake in the oven for 20 minutes until cheese has melted and the sauce is bubbling.
Remove from oven and present pan on a wooden board.
Serve with fresh green salad and rice on the side.
1 small handful of basil leaves.