Creamy Pesto Chicken with Roasted Tomatoes is a mouth-watering dish that brings together the flavors of Italy and the sweetness of roasted tomatoes. This recipe is perfect for a date night, a dinner party, or just a cozy evening at home with family. The combination of juicy chicken, rich pesto sauce, and tangy roasted tomatoes is a match made in heaven, and with the addition of creamy goat cheese, this dish becomes truly unforgettable. With its vibrant colors and tantalizing aroma, Creamy Pesto Chicken with Roasted Tomatoes is sure to impress.
Ingredients:
For the chicken:
* 4 boneless, skinless chicken breasts
* 1/4 cup olive oil
* 2 cloves garlic, minced
* 1/2 cup fresh basil leaves, chopped
* 1/2 cup grated Parmesan cheese
* Salt and pepper to taste
For the pesto sauce:
* 1 cup fresh basil leaves, chopped
* 1/2 cup pine nuts
* 1/2 cup grated Parmesan cheese
* 1/2 cup extra virgin olive oil
* 2 cloves garlic, minced
* Salt and pepper to taste
For the roasted tomatoes:
* 4 large tomatoes, halved
* 2 tablespoons olive oil
* Salt and pepper to taste
* 1/4 cup chopped fresh parsley leaves
For the goat cheese cream:
* 1/2 cup goat cheese, crumbled
* 1/4 cup heavy cream
* 1 tablespoon unsalted butter
* Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 4-5 minutes on each side, or until cooked through. Transfer the chicken to a plate and set aside.
3. In the same skillet, add the garlic, basil, and Parmesan cheese. Cook for 1-2 minutes, stirring constantly, until the cheese is melted and the mixture is fragrant.
4. In a food processor, combine the basil, pine nuts, Parmesan cheese, and garlic. Process until smooth, then drizzle in the olive oil and process until well combined. Season with salt and pepper to taste. Set the pesto sauce aside.
5. In a separate bowl, toss the tomato halves with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until they release their juices and begin to caramelize.
6. To make the goat cheese cream, combine the crumbled goat cheese, heavy cream, and unsalted butter in a small saucepan. Cook over low heat, stirring constantly, until the cheese is melted and the mixture is smooth. Season with salt and pepper to taste.
7. To assemble the dish, place a roasted tomato half on each plate, then top it with a piece of chicken, a spoonful of pesto sauce, and a dollop of goat cheese cream. Sprinkle with chopped parsley and serve immediately.
Tips and Variations:
* For a spicier dish, add a dash of red pepper flakes to the pesto sauce.
* For a lighter sauce, substitute the heavy cream with Greek yogurt or sour cream.
* For a vegetarian version, substitute the chicken with roasted portobello mushrooms or eggplant.
* For a dairy-free version, substitute the goat cheese with a dairy-free alternative, such as vegan cream cheese or cashew cream.
* Experiment with different herbs, such as thyme or rosemary, to add a new dimension to the pesto sauce.
By following these steps and incorporating these variations, you'll be able to create a Creamy Pesto Chicken with Roasted Tomatoes that is truly memorable and delicious. Buon appetito!
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