Home cooked never tasted SO good!
ITALIAN CHICKEN WITH SALAMI AND CANNELLINI BEANS
SERVES 4 PREP AND COOK: 35 MINS
4 x 175g chicken breast fillets
⅓ cup sundried tomato pesto
100g sliced Hungarian salami
2 x 400g cans white beans,
drained, rinsed
½ cup fresh basil leaves
Lemon halves, to serve
1 Cut three slits across each chicken fillet. Toss in pesto. Season with salt and pepper.
2 Heat an oiled, large, non-stick frying pan over a medium to high heat. Add the chicken. Cook for 1 to 2 minutes, on each side, then transfer to a small roasting pan.
3 Cook in a hot oven (200°C) for 7 to 10 minutes, or until cooked. Cover loosely with foil for 5 minutes.
Add chopped salami to same hot frying
