Chicken and Sundried Tomato Pesto Bake
1 small onion chopped finely
2 garlic cloves mashed
4 medium chicken breasts
1 tub sundried tomato pesto (140g) reserve 2 tbsp to garnish
10 cherry tomatoes halved
30g grated parmesan cheese
40g fine white breadcrumbs
2 tbsp chopped basil
1 tbsp rapeseed oil
Salt and pepper to taste
Preheat the oven to 180°c. Heat a frying pan and cook the onions for about 2 mins over a medium heat until they are opaque, making sure not to burn them. Add the garlic to the pan and cook for 1 minute then remove and set aside.
Add the chicken fillets to the pan and brown each one for 2 minutes each side, remove them and set aside.
Add the browned chicken fillets to an ovenproof dish. Add in the cooked onions and garlic and cherry tomato halves, scattering them evenly. Mix the cream and pesto and pour over the top. Mix the bread crumbs and parmesan cheese and coat the top of the dish, place the dish in the oven and cook for 25 minutes. Remove and allow to cool for 5 minutes and scatter the chopped basil.
Serve with Courgetti or boiled baby potatoes.