Zesty Sun-Dried Tomato Pesto Chicken
On the table in 120mins
Serves 2
Ingredients
- 1 pot or 3 tbsp. Sacla’ Sun-Dried Tomato Pesto
- 1/2 orange, juice and zest
- 2 skinless chicken breasts
Method
- First preheat the oven to 200°C/400°F/Gas mark 6
- Mix together the Sacla’ Pesto, orange juice and zest
- Pour it into a plastic freezer bag and add the chicken
- Shake the bag to give the chicken an even covering
- If time allows, leave it in the fridge to marinate overnight or at least a couple of hours
- Next lay the chicken in a roasting tray and bake in oven for 20 minutes, turning over half way
- Check the chicken is cooked through, slice thinly and serve
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