Grilled Chicken Topped With Creamy Sundried Tomato Pesto

  • cooking time
    15 m
  • serves
3/4 cup (75g)
sundried tomatoes
150 g
slivered toasted almonds, plus 50g extra
garlic cloves, chopped
1/2 cup (125mL)
olive oil
1/3 cup (25g)
grated parmesan cheese
spray oil for cooking
chicken breasts
375 mL
CARNATION Light & Creamy Evaporated Milk


  1. Add sundried tomatoes, almonds, garlic, half of the grated parmesan and oil to blender; blend for 2-3 minutes, set aside.

  2. 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.

  3. Add CARNATION Light & Creamy Evaporated Milk and simmer for a further 2 minutes. Serve immediately. If desired serve with steamed greens.