Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, pounded to 1/2-inch thickness
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp coarsely ground black pepper
  • 2 cups fresh basil leaves, packed
  • 0.33 cup toasted pine nuts
  • 2 cloves garlic, smashed
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • 0.5 cup high-quality extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 cup cherry tomatoes, halved

Instructions:

  1. Heat a large skillet over medium high heat.
  2. Brush the skillet with 1 tablespoon of olive oil. Season chicken with salt and pepper. Sear the chicken for 4-5 minutes per side until a deep golden crust forms and the meat feels firm and the internal temperature reaches 165°F (74°C).
  3. Remove chicken from heat and let it sit for 3 minutes.
  4. Assemble the dish by slicing the chicken into strips, top generously with the fresh pesto, and scatter 150g of halved cherry tomatoes over the top.