Ageing Our Wines
Morgenster Lourens River Valley
Nu Series 1
Extra Virgin Olive Oil
Lemon Enhanced Extra Virgin Olive Oil
White Truffle Enhanced Extra Virgin Olive Oil
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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 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.
to download the recipe in pdf format.
P.O. Box 1616, Somerset West, 7129, South Africa
Map & Directions to Morgenster Wine & Olive Estate