Pesto Chicken with Feta and Olives


Pesto Chicken with Feta and Olives

4 servings

1½ lbs (700 g) chicken, thighs or breast
4 oz. (100 g) red or green pesto
1½ cups (400 ml) heavy whipping cream
½ cup (120 ml) pitted olives, black or green
½ lb (225 g) feta cheese, diced
1 garlic clove, finely chopped
Salt and pepper
Butter for frying


Preheat the oven to 400°F (200°C).
Cut the chicken thighs or filets into pieces. Season with salt and pepper and fry in butter until golden brown.
Mix pesto and heavy cream in a bowl.
Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto mix.
Bake in oven for 20-30 minutes, until the dish has turned a nice color.

Serve with baby spinach or other leafy greens tossed with generous amounts of olive oil and a little salt.

(From dietdoctor dot com by our own Kirk Bloomer who added zoodles! See his pic below!)



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