Baked chicken with pesto + yellow peppers + olives + tomatoes

January 18, 2010

What was that, reader?  Not enough animal flesh chez Onepot?  Well, does a bird’s breast count?  If so, this one is for you: a dish inspired by two chicken breasts in desperate search of a recipe following their eviction from out of our soon-to-be defrosted freezer.  (Hello, obscenely expensive refrigerator repairs!)

Baked chicken with pesto + yellow peppers + olives + tomatoes

  • 2 chicken breasts
  • 1 small onion
  • 1 small yellow pepper
  • 3 tablespoons pesto
  • 1 can diced tomatoes
  • a handful of black olives
  1. Cut the first three ingredients into strips and toss with pesto.
  2. Bake at 400F (if your oven is puny like mine… but perhaps yours would tackle this even at 375F?) for approximately 20 minutes.
  3. Cover with olives and tomatoes and bake for another 10 minutes.
  4. Admire the prettiness!  (Accompanying couscous and green salad highly recommended, but certainly not required.)
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