Chicken Scallops With Pesto and Tomatoes

Tender chickens breasts are the main ingredient in this dish. A sweet combination of wine, tomatoes and basil pesto adds some delicious flavours.

Number of servings : 4

Prep time: 15 minutes

Cooking time: 20 minutes

Type of meal : | Main Courses | Main Courses

Special diet :


8 x 60 g (8 x 2 oz) chicken scallops   
60 ml (¼ cup) basil pesto   
Salt and pepper to taste
75 ml (⅓ cup) extra-virgin olive oil   
30 ml (2 tbsp) butter   
30 ml (2 tbsp) vegetable oil
2 French shallots, chopped    
2 garlic cloves, chopped    
180 ml (¾ cup) white wine   
375 ml (1 ½ cups) canned Italian tomatoes, diced
125 ml (½ cup) Parmesan cheese, shaved   
125 ml (½ cup) Goat cheese, shaved    
Fresh basil leaves, snipped to taste 


  1. Brush chicken scallops on both sides with pesto. Sprinkle with salt and pepper.
  2. In a non-stick pan, heat oil and butter together. Brown chicken on both sides over medium heat. Remove to a platter and keep warm.
  3. Pour the 30 ml (2 tbsp) of oil into the pan, then add shallots and chopped garlic. Deglaze with the wine, reduce for 5 minutes.
  4. Add tomatoes and cook another ten minutes.
  5. Add chicken and cooking juices to the sauce and simmer for 10 minutes.
  6. Serve hot, garnished with the two cheeses and snipped basil.

Nutritional information: