Pesto and Feta Chicken Casserole
Preheat the oven to 400°F (200°C).
Cut the chicken thighs or filets into pieces. Season with salt and pepper and fry in butter until golden brown.
Mix pesto and heavy cream in a bowl.
Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto.
Bake in oven for 20-30 minutes, until the dish turns bubbly and light brown around the edges.
Serves 3
Category 1 recipe
250g chicken breasts
50g red pesto or green pesto
150ml heavy whipping cream
10 pitted olives
75g feta cheese, diced
1 garlic clove, finely chopped
salt and pepper
1 tbsp. butter, for frying
For serving
150 g leafy greens
sea salt
Category 2 recipe
250g chicken breasts
50g red pesto or green pesto
160ml heavy whipping cream
10 pitted olives
75g feta cheese, diced
1 garlic clove, finely chopped
salt and pepper
1 tbsp. butter, for frying
For serving
150 g leafy greens
sea salt
Category 3 recipe
250g chicken breasts
50g red pesto or green pesto
175ml heavy whipping cream
10 pitted olives
75g feta cheese, diced
1 garlic clove, finely chopped
salt and pepper
1 tbsp. butter, for frying
For serving
150 g leafy greens
sea salt
