INGREDIENTS

  • 1 1/2 pounds of boneless chicken breast cut into 1 1/2 inch cubes
  • 2 tablespoons of olive oil
  • 1/2 cup of chicken stock
  • 1 large sweet onion diced fine
  • 2 1/2 tablespoons of garlic minced around 8 to 10 cloves
  • salt and pepper
  • INGREDENTS FOR BASIL PESTO (THICKER PESTO LESS OIL)
  • 3 Oz of fresh basil
  • 2 garlic cloves
  • 3 tablespoons of pine nuts toasted
  • 2 Oz of parmesan cheese about 3/4 cup
  • 1/3 cup of olive oil
  • Salt and pepper to taste

Directions

  • 1. Add olive oil to Dutch oven on medium high heat brown chicken for 5 minutes then flip and brown for 2 minutes.
  • 2. Add the onions and grlic directly to the chicken and stir to combine and cook on medium heat for 3 minutes until onions have turned translucent.
  • 3. Add 1/2 cup of chicken stock stir to combine place lid on dutch oven and cook for 50 minutes at 375 degrees
  • 4. For Basil pesto add all ingredients to food processor, garlic, pinenuts , basil, parmesan salt and pepper turn on food processor and drizzle olive oil in to combine all ingredients into a thick paste.
  • 5. Remove lid from chicken let set for 3 minutes before before adding the basil pesto because you do not want to cook the basil pesto it will loose its vibrant color and taste. Stir to combine all ingredients.
  • 6. Serve the garlic basil pesto chicken on its own with a vegetable or add it to pasta or rice

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