• Katherine Arthurs

Sun-Dried Tomato Pesto with Pan Seared Thyme Chicken

If a canned fruit was candy...sun-dried tomatoes - wins my vote ALL DAY LONG! Soaked in oil + sometimes with capers...they are salty, rich + melt in your mouth. Sun-dried tomatoes are a great additional to any sauce.


This pesto is nut free with lots of fresh garlic + basil. The oil from the sun dried tomatoes is key to the sauce + add in your favorite high quality olive oil + it's done. It's that simple!


Letting your food processor or blender do the work. Add all the ingredients, puree + you are done.


We have pasta at least once a week. We love Tinkyada's organic brown rice pasta. It's gluten free + a pasta that isn't gummy or mushy after it's cooked. It also doesn't have an overly brown rice flavor, it's great with any sauce...especially pesto!!!


Don't like sun-dried tomatoes? I have a great pesto recipe here



Sun-Dried Tomato Pesto with Pan Seared Thyme Chicken


1 1/2 cups fresh basil leaves

8-10 sun-dried tomatoes packed in oil

2 tablespoons sun-dried tomato oil

2 garlic cloves

1/2 teaspoon each salt + pepper, plus more for seasoning

3 tablespoons olive oil

1 tablespoon cooking oil (I use coconut oil)

2 bone less chicken breasts, cut in half horizontally

1 teaspoon dried thyme


Using a food processor or blender, add in the basil, sun-dried tomatoes, oil, garlic, salt, pepper + olive oil. Process until smooth. Set a side.


In a heavy duty pan (like a cast iron), heat over high with 1 tablespoon of cooking oil. Sprinkle salt, pepper + thyme on both sides of the chicken breasts. When the pan is smoking hot, add the chicken breasts. Don't over crowd the pan - each chicken breast should have about 1/2 inch between them. Cook on the first side for 4 minutes or until it's browned. Turn over + cook for 3 minutes or until just cooked. Remove from the heat.


Let chicken rest for 1-2 minutes, then slice into to make a fan. Spoon 2 tablespoons over each chicken breast - more if you are serving with pasta.


Enjoy!


Freeze any extra pesto for up to 3 months. Keeps in an air tight refrigerator for 2 weeks.