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Pesto Chicken with Olives and Tomato
What you will need:
  • 1 packet of mini chicken breast fillets
  • 100ml Morgenster Extra Virgin Olive Oil
  • 5ml chopped garlic
  • salt and pepper
  • 2 brinjals, cut into 3cm chunks
  • 30ml honey
  • 30ml sweet chilli sauce
  • 250g cocktail tomatoes
  • 100g Morgenster Black Olives, pitted
  • 125g ready-made pesto
  • 60ml chopped basil leaves

    How to prepare:
    Put the chicken in a bowl, add 30ml of the olive oil and garlic, and season well.
    Set aside to marinate for 30-40 minutes.
    Combine the chopped brinjals in a bowl with 40ml of the olive oil, honey, sweet chilli sauce and seasoning. Mix well.
    Place in a roasting tin and roast at 180°C until the brinjals are soft.
    Put the tomatoes and olives in a smaller roasting tin, toss with 30ml of the olive oil and season well.
    Roast these for 15-20 minutes until the skins just burst.
    Remove and combine with the brinjals. Stir in the chopped basil.
    Heat a frying pan on a high heat and cook the chicken fillets until done.
    Remove from the heat and stir in the pesto.
    Spoon the vegetables on to a serving platter and top with cooked chicken.

    Recipe supplied by The Star, Angela Day.

    Click here to download the recipe in pdf format. 
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