INGREDIENTS 

• 4 boneless skinless chicken breasts 
• 1 tbsp Olive Oil 
• 2 cloves garlic, crushed 
• 190g Jar Sacla' Tomato & Ricotta Pesto 
• 125ml chicken stock 
• 75g Sundried Tomatoes, finely chopped 
• 1/2 tsp dried chilli flakes 
• 25g finely grated Parmesan 
• 15g fresh basil, shredded 

INSTRUCTIONS 

1. Heat the oil in a large frying pan, over a medium-high heat and fry the chicken breasts for 5 minutes on each side until golden brown. Remove from the pan. 
2. Add the garlic to the pan and cook gently for 1 minute, then add Sacla' Tomato and Ricotta Pesto, stock, most of the sundried tomatoes (reserving a few to serve) and chilli flakes. 
3. Return the chicken breasts to the pan. Simmer gently for 10-12 minutes or until the chicken is cooked through. 
4. Stir in the Parmesan and scatter over the remaining sundried tomatoes and fresh basil to serve.