Grilled Chicken Topped With Creamy Sundried Tomato Pesto
-
cooking time15 m
-
serves4
3/4 cup
(75g)
sundried tomatos
150
g
slivered toasted almonds, plus 50g extra
2
garlic cloves, chopped
1/2 cup
(125mL)
olive oil
1/3 cup
(25g)
grated parmesan cheese
spray oil for cooking
2
chicken breasts
375
mL
CARNATION Light & Creamy Evaporated Milk
ENERGY
(kl)
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
(g)
SUGARS
(g)
(g)
SODIUM
(mg)
(mg)
DIETARY FIBRE
(g)
(g)
CALCIUM
(mg)
(mg)
Average Quantity
per Serving:
per Serving:
g
Average Quantity
per:
per:
g
Method
-
Add sundried tomatoes, almonds, garlic, half of the grated parmesan and oil to blender; blend for 2-3 minutes, set aside.
-
Meanwhile, heat a large frying pan, spray with oil; add chicken and cook for 5 minutes on either side or until browned and cooked through. Add sundried tomato pesto to pan and cook for 2 minutes.
-
Add CARNATION Light & Creamy Evaporated Milk and simmer for a further 2 minutes. Serve immediately. If desired serve with steamed greens.