Garlic Pesto Chicken with Roasted Tomato Bliss

1. "Deliciously Creamy Pesto Chicken with Roasted Tomatoes"

Creamy Pesto Chicken with Roasted Tomatoes is a delicious and flavorful dish that combines tender chicken breasts with a creamy basil pesto sauce and roasted tomatoes. Here's a simple recipe to make this delightful meal:

Ingredients:

For the Chicken:

- 4 boneless, skinless chicken breasts

- Salt and pepper to taste

- Olive oil for cooking

For the Pesto Sauce:

- 2 cups fresh basil leaves, washed and patted dry

- 1/2 cup grated Parmesan cheese

- 1/4 cup pine nuts or walnuts

- 2-3 garlic cloves

- 1/2 cup extra-virgin olive oil

- Salt and pepper to taste

For the Roasted Tomatoes:

- 1 pint cherry tomatoes

- 2 tablespoons olive oil

- Salt and pepper to taste

For the Creamy Sauce:

- 1 cup heavy cream

- 1/2 cup chicken broth

- 1/4 cup grated Parmesan cheese

- Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Prepare the roasted tomatoes: Place the cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat the tomatoes evenly, then spread them out in a single layer. Roast in the preheated oven for about 15-20 minutes or until the tomatoes are soft and slightly caramelized. Set aside.

3. Make the pesto sauce: In a food processor or blender, combine the basil leaves, grated Parmesan cheese, pine nuts (or walnuts), garlic cloves, and a pinch of salt and pepper. Pulse until the ingredients are finely chopped. With the processor running, slowly drizzle in the olive oil until a smooth and creamy sauce forms. Adjust seasoning if needed. Set aside.

4. Cook the chicken: Season the chicken breasts with salt and pepper on both sides. In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes per side or until they are cooked through and nicely browned. The cooking time may vary depending on the thickness of the chicken breasts. Once cooked, remove the chicken from the skillet and set aside on a plate.

5. Prepare the creamy sauce: In the same skillet over medium heat, add the heavy cream and chicken broth. Bring to a gentle simmer, stirring occasionally. Let the mixture reduce and thicken slightly for about 2-3 minutes. Stir in the grated Parmesan cheese until it melts and the sauce becomes creamy. Season with salt and pepper to taste.

6. Assemble the dish: Return the cooked chicken breasts to the skillet with the creamy sauce. Spoon the pesto sauce over the chicken and add the roasted tomatoes on top.

7. Serve the Creamy Pesto Chicken with Roasted Tomatoes hot with your favorite side dishes like pasta, rice, or a fresh green salad.

Enjoy your creamy and flavorful Pesto Chicken with Roasted Tomatoes!