How To Make Pesto Chicken | Italian Recipes | Chicken Recipes | Italian Style Chicken Recipe | Varun | Get Curried

Learn How To Make Pesto Chicken Recipe, an Italian Style Grilled Chicken recipe from Chef Varun Inamdar. Make this delicious Italian Chicken Recipe in a simple, quick and easy method, at your home and share your experience with us in the comments below.

Ingredients:-
For pesto sauce:-
2 cups packed fresh Basil leaves
4 cloves of Garlic, peeled
¼ cup Pine nuts/Cashew nuts
⅔ cup Extra-virgin olive oil, divided
Salt and freshly ground black pepper, to taste
½ cup freshly grated Pecorino/ Parmesan cheese
Salt to taste

12-15 strips Chicken breast, boneless
Cherry tomatoes
Fresh basil leaves for garnish

Method:-
The Pesto Sauce:-
- Grind basil leaves, garlic, cashew nuts, parmesan cheese, salt, pepper and olive oil to a fine paste.

The Marination:-
- In a bowl add the chicken, pesto sauce, salt, olive oil and mix thoroughly. Let it marinate for a minimum of 30 minutes.

The Cooking:-
- In a pan heat oil and place the gashed side of the chicken on the pan and sear on high flame for 2 minutes.
- Flip the chicken pieces and sear for 2 minutes basting it with the pesto sauce.
- Lower the flame, tilt the pan and pour the accumulated oil on the chicken pieces.
- Cover with the lid and cook on low flame for 10-12 minutes OR bake in the oven at 200°C for 12 minutes.
- Cut the cherry tomatoes into halves and saute the tomatoes in the same pan by tilting it on high flame.
- Serve with sauteed cherry tomatoes and garnish with basil leaves.

Italian Style Grilled Pesto Chicken is ready to eat! HAPPY COOKING!!!

Checkout Varun's Pesto Pasta recipe by clicking on this link:-
https://www.youtube.com/watch?v=HU_CNivkxaw

#PestoChicken # PestoRecipe #GetCurried #ChickenRecipe

Host: Varun Inamdar
Copyrights: REPL

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Pesto or pesto alla genovese is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano or Pecorino Sardo all blended with olive oil.