- Chicken Thighs (boneless & skinless; 2 pounds; cut into bite size pieces)
- Basil (2 ounces)
- Garlic Cloves (2 large cloves)
- Walnut (1/4 cup)
- Parmesan Cheese (1/2 cup; grated)
- Lemon Juice (2 tablespoon)
- Salt (to taste)
- Pepper (to taste)
- Olive Oil (1/4 cup)
- Butter (2 tbsp)
- Feta Cheese (1/2 cup)
- Olives (8 – 10; pitted)
- Heavy Whipping Cream (1/2 cup)
Season the chicken with salt and pepper and set it aside.
To begin, add the garlic cloves, lemon juice and the walnuts into a blender and pulse until coarsely chopped.
Add the basil leaves into the blender along with some salt and pepper and process it till it is finely chopped. While the blender is running gradually add the olive oil in till you have a fine paste.
Now, add the Parmesan cheese into the blender and pulse it again till it is incorporated. You will need 5-6 tablespoons of pesto for this recipe. If you end up with more you can save it for later.
In a bowl, add 5-6 tablespoons of pesto and the heavy cream and whisk it together.
Preheat the oven to 400oF/200oC.
Put an oven safe pan (if you don’t have one use a regular pan and then move the chicken into a casserole) on the hob on medium heat, add the butter and let it melt. Pan fry the chicken until golden brown.
Add the creamy pesto sauce, feta cheese and olives into the pan and mix it all well and cook for a minute.
Move the pan into the oven and bake for 30 minutes or until heated through and browned around the edges.
You can eat it as is or with leafy greens and if you’re not on keto diet use it with any carbs like rice or pasta.