Pesto Pomodoro Chicken
25Prep Time Minutes
30Total Time Minutes
4Number of Ingredients
2 tablespoons Pure Wesson® Canola Oil
4 boneless skinless chicken breasts (4 breasts = 1-1/4 lb)
1/2 teaspoon salt, divided
1/2 cup chopped white onion
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
2 tablespoons prepared basil pesto
|% Daily Value|
|Total Fat||15 g||23%|
|Saturated Fat||2 g||10%|
|Dietary Fiber||2 g||8%|
|Vitamin C||12 mg||20%|
|Vitamin A||412 iu||8%|
Heat oil in large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt. Place chicken in skillet and cook 12 to 15 minutes or until no longer pink in centers (165°F), turning once. Remove from skillet; keep warm.
Add onion to skillet; cook and stir 5 minutes or until tender. Add undrained tomatoes; simmer 5 minutes or until slightly thickened. Stir in pesto and remaining 1/4 teaspoon salt just before serving over chicken.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.