Tomato and Pesto Chicken

This is a great recipe, really tasty as well as being quick and easy.  It's fantastic with freshly made pesto if you have basil and the inclination but can easily be made with bought fresh pesto or even pesto from a jar (although the finished result doesn't quite have the same zingy, green freshness).  This serves 4 people.

It has been pointed out to me that the picture of this is not great...I admit I am struggling a tad with photographing savouries!  I assure you that in real life this dish looks and smells fabulous, but most importantly I believe, it tastes fantastic.  Please don't be put off by my lack of food photography skill....

Ingredients

4 Large Skinless Chicken Breasts

1 Carton (500g) Passata

1 Onion

2 Red Peppers, sliced into strips (I prefer to skin them first but it's not essential)

Olive Oil 

Approx. 5 tablespoons of Fresh Pesto (or 2-3 if from a jar)

Salt, Pepper and Sugar to season

• Preheat the oven to 200C (fan)
• Thinly slice the onion and tip into a large pan with a good glug of olive oil.  Sizzle slowly for 10 minutes until soft then add the red pepper, cook slowly for another 5 minutes then pour in the passata.  Season generously with salt, pepper and a teaspoon of sugar and let it simmer for about 15 minutes.
• Heat some olive oil in a large frying pan and sear the chicken breasts until lightly golden brown all over then transfer to an oven proof dish.  Pour over the sauce and cook in the hot oven for 20 minutes.
• After 20 mins take the dish out of the oven and spoon in the pesto, giving it a swirl round with a spoon then put back in the oven for a further 5 minutes until bubbling and fragrant.
• Serve with pasta, sauteed potatoes or just some steamed green veg....delish!