Here's an easy and delicious chicken dinner recipe using pesto and tomatoes. It's the perfect meal for summer when basil, tomatoes and garlic are in season and ready to harvest. I can't take all the credit... this recipe comes from my "Cooking Light: Fresh food superfast" cookbook. I made a few changes, so here's my version. Bon Appetit!
2 skinless, boneless chicken breasts
1 large tomato, diced
pesto: basil, garlic, olive oil, Parmesan cheese
2 TBSP softened cream cheese
fresh ground pepper (to taste)
salt (to taste)
Heat a large skillet pan over medium heat. Use olive oil or cooking spray to coat the pan. Cut chicken into strips and add to pan. Cook until done and keep warm.
Add diced tomatoes to another skillet. Saute for 4-5 minutes or until tomatoes soften and release juices. Make your own pesto or use store bought. I use 2-3 cloves of garlic, a handful of basil leaves, Parmesan cheese and oil to taste mixed in a food processor. Add pesto to the tomatoes. Add the softened cream cheese, pepper and salt. Stir until smooth.
Spoon tomato pesto mixture over chicken strips and serve with rice.
