Pan Fried Chicken with Pesto

Delicious pan fried chicken that is easy to prepare and gluten free

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Pan fried chicken, served with warm pesto, makes a deliciously quick main course.  Serve with boiled gluten free pasta or rice noodles and braised vegetables

Pan Fried Chicken with Pesto(4 servings)
Pan-fried Chicken Ingredients 15 ml / 1 tbsp olive oil 4 skinless, boneless chicken breasts fresh basil leaves, to garnish braised baby carrots and celery to serve. For the pesto 90 ml / 6 tbsp olive oil 50 g / 2 oz / 1/2 cup pine nuts 50 g / 2 oz / 1/2 cup freshly grated Parmesan cheese 50 g / 2 oz / 1 cup fresh basil leaves 15 g / 1/2 oz / 1/2 cup fresh parsley 2 garlic cloves, crushed salt and ground black pepper	Pan-fried Chicken with Pesto Nutritional Information (Per Portion   Energy          - 217 Kcals/909 kJ Fat, Total      - 9.8 g saturated fat   - 3.0g Protein           -  21.9 Carbohydrate - 7.4 g Fiber              - 1.8
Pan-fried Chicken with Pesto 1. Heat the oil in a frying pad.  Add the chicken breast and cook gently for 15 - 20 minutes turning several times until the chicken is tender and lightly browned and thoroughly cooked 2. Meanwhile, make the pesto.  Place the olive oil, pine nuts, garlic and and salt and pepper in a blender or food processor and process until smooth and well mixed. 3. Remove the chicken from the pan cover and keep hot.  Reduce the heat slightly then add the pesto the the pan and cooked gently, stirring constantly, for few minutes until the pesto has warmed through. 4. Pour the warm pesto over the chicken then garnish with basil leaves and serve with braised baby carrot and celery.

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