The minute I realized I could make pesto at home, I ditched the preservative-laden stuff from the supermarket. It really was a discovery to find that something so flavorsome required so few ingredients to make, and moreover, could be used on everything. It’s also a great way to use up any greens you have lying around in your fridge. This recipe calls for homemade pesto (store-bought is fine but do try making it yourself. It’s so rewarding – learn how here), some chicken breasts, and an oven. And the best thing about baking in the oven is that you can literally throw things in there and forget about them until they’re ready. Moreover, it leaves your stovetop splatter-free. Double win!
4 chicken breasts
4 tablespoons pesto
2 cups chopped mushrooms
2 medium onions, diced
2 tablespoons olive oil
Salt and pepper for seasoning
Pre-heat oven to 240.C
Lay the chicken breasts on the chopping board and carefully slice lines across each breast, careful not to cut all the way through
Season breasts with salt and pepper, and rub 1 tablespoon of pesto onto each breast, pushing it into the cuts. (if not cooking immediately, cover with cling-film and place in the fridge.
In a shallow oven-proof dish, place the chicken breasts with cut-side facing upward. Add chopped mushrooms and onions, and cover firmly with foil.
Place in the oven. After 25 minutes, chicken should be cooked through, and mushrooms and onions should be wilted. Uncover and bake for an additional 10 minutes. You can also turn on the broiler at this point, and brown the tops.
Serve hot with rice, salad, or roasted tomatoes.