Ingredients:

  • 1 pint (500g) cherry tomatoes, halved
  • 2 tablespoons (30ml) olive oil
  • 1/4 teaspoon (1.5ml) salt
  • 1/4 teaspoon (1.5ml) black pepper
  • 1 clove garlic, minced (optional)
  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 tablespoon (15ml) olive oil
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (120ml) prepared pesto sauce (preferably fresh)
  • Fresh basil leaves, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Toss halved tomatoes with olive oil, salt, pepper, and minced garlic (if using) on a baking sheet. Roast for 20-25 minutes, or until tomatoes are softened and slightly burst.
  2. Season chicken breasts with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4-5 minutes per side, until golden brown.
  4. Reduce heat to low. Stir in heavy cream and pesto. Simmer for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly. (Internal temperature of chicken should reach 165°F/74°C).
  5. Stir in the roasted tomatoes. Serve immediately, garnished with fresh basil. Enjoy this Creamy Pesto Chicken with Roasted tomatoes!