Pesto Chicken

Ingredients

• 2 boneless skinless chicken breasts (1 1/2 to 2 pounds)
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 1/2 cup basil pesto (or store-bought, divided)
• 1/4 cup olive oil (plus 2 tablespoons)

Instructions

1. 1

   Prepare the Chicken – Cut the chicken breasts in half lengthwise to create 4 total portions. Place a piece of plastic wrap on top and flatten to ½-inch thick. Repeat with remaining pieces. Evenly season both sides with salt and black pepper. Add the chicken to a baking dish or a large resealable plastic bag.

2. 2

   Marinate the Chicken – In a small bowl, combine ¼ cup of the pesto sauce and ¼ cup olive oil. Add it to the chicken and turn to coat. Cover and marinate in the refrigerator for 30 minutes or up to 24 hours.

3. 3

   Cook the Chicken – Heat a large skillet over medium heat, then add 2 tablespoons olive oil. Once hot and shimmering but not smoking, add the chicken. Use tongs to press down into the pan for maximum contact. Cook until golden brown, about 5 to 7 minutes. Flip and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 7 minutes.

4. 4

   To Serve – Rest the chicken on a clean plate or cutting board for 5 minutes. Serve as whole pieces or slice them into strips. Serve with the remaining pesto sauce.