Serves 4 l Prep time: 40min
1 large tray of chicken thighs or breast (approx. 800g)
4oz/100g green good quality pesto (made with olive oil)
1 and a ½ cups (400ml) heavy whipping cream
½ cup Kalamata olives, pitted
½ lb (22g) feta cheese
2 cloves garlic, minced
½ tsp salt and ¼ tsp pepper
1 TBSP butter (for the skillet)
*Optional: Add 1/2 cup broccoli
If you have an oven-proof skillet, this is a one dish wonder! First step, pre-heat your oven to 400F or 200C.
Chop up the chicken into bite-sized chunks and fry in the butter until golden brown. If your skillet is not ovenproof, transfer the chicken to a baking dish (casserole dish), and place the olives, feta chunks and optional broccoli all around.
In a separate, medium sized bowl, whisk the heavy cream together with the green pesto and minced garlic; then pour this mixture into the casserole dish too. Bake for 20-25 minutes and serve!