#cafePIKU is back! Had some time before work today for me to whip up a one-pan English breakfast (aka a fry up), with some modifications 1) Dropped the lean back bacon, went in for grilled pork belly instead, dipped in homemade ssamjang 2) Shiitake mushrooms instead of button mushrooms - so so good! 3) Spiced the baked beans with pinches of garam masala and turmeric 4) A touch of yuzu kosho to the herbed Lincolnshire sausages does the trick 👍🏼 5) Scatter fresh dil and chives all around, just because I can.
Sun dried Tomato Chicken, Green Beans in pesto tossed in a Medley of Tomatoes
This Mediterranean style recipe is made up of chicken cooked in sun dried tomatoes served with green beans and cherry tomatoes tossed in a delicious basil pesto sauce. Summer eating keep it simple, keep it fresh !!! Ingredients
2 tablespoons olive oil
500g pound chicken boneless sliced into strips
1/3 cup sun-dried tomatoes drained of oil, chopped
2 tbsp sun dried tomato paste
500g green beans ends trimmed, cut in half, if large
1/4 cup @woolworths_sa basil pesto
1 cup cherry tomatoes yellow and red, halved
Heat a large pan on medium heat, add 2 tablespoons olive oil, add sliced chicken, season chicken generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken from the pan, leaving oil in.
Add green beans, season generously with salt, add pesto and tomatoes, and cook on medium heat for 5-10 minutes until the green beans are cooked through. Remove green beans to serving plate.
Add chicken back to the pan, add sun dried tomato paste stir to coat on low- medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix together. Add chicken and tomatoes to the serving plate with green beans.