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Chef’s Note “Based on the dietdoctor recipe, with homemade sun dried tomato pesto.See my Keto folder for recipe.Serve with a green salad.”
READY IN: 40mins
SERVES: 2
UNITS: US
IngredientsNutrition 8 ouncesboneless chicken thighs 1 tablespoonunsalted butter 2 tablespoonssun-dried tomato pesto 4 tablespoonsheavy whipping cream 6 pitted kalamata olives, halved lengthwise 1 ouncefeta cheese, diced salt and pepper Directions Preheat the oven to 400°F. Melt butter in a small skillet and brown the chicken over medium-high heat until golden brown. Cut the chicken into bite-sized pieces. Mix pesto and heavy cream in a bowl. Place the chicken, olives, and feta cheese in a small oven safe dish.Pour the pesto cream on top. Bake in oven for 20-30 minutes, until bubbly and light brown around the edges. Source: Read Full Article
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