Sun-dried tomato pesto chicken fillets

Ingredients

• 2 x 120g chicken fillets
• 1 tbsp rapeseed oil
• Handful of fresh basil leaves (chopped)
• 50g of sun-dried tomatoes (finely chopped)
• Splash of balsamic vinegar
• 1 clove of garlic (crushed)
• Pinch of sea salt and cracked black pepper
• 1 tsp chopped sunflower seeds
• Serve with a side dish of your choice

Method

1. To make the marinade, mix the rapeseed oil, basil, tomatoes, garlic puree, balsamic vinegar and seasoning together.
2. Place the chicken fillets on a chopping board. Place a freezer bag or cling film over the chicken fillet. With a rolling pin, flatten out the chicken until each fillet is approx. 5mm thick.
3. Score each chicken breast with a knife.
4. Place the chicken in a bowl, spoon half of the marinade into the bowl and mix with your hands.
5. If making in advance, leave the mixture in the fridge overnight, to allow the marinade to penetrate the meat. Otherwise, let it marinade for as long as you can – at least 15 minutes.
6. Heat a pan (a medium to high heat) and place the fillets into the pan.
7. Cook the chicken for approx. 8 minutes, turning so both sides are brown. It’s cooked when the juices run clear.
8. Take the chicken out of the pan, place it onto a plate and cover with tin foil. Let it rest for 3 minutes.
9. When serving, spoon the leftover marinade over the chicken for extra flavour.
10. Sprinkle with sunflower seeds for a nice crunch.
11. Serve with your favourite side dish – a fresh salad, baked potato or some chunky chips work well.