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PESTO POMODORO CHICKEN

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 4
INGREDIENTS
  • 2 tablespoons Pure Wesson® Canola Oil
  • 4 4 breasts = 1-1/4 lb boneless skinless chicken breasts
  • 1/2 teaspoon salt, divided
  • 1/2 cup chopped white onion
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 2 tablespoons prepared basil pesto
DIRECTIONS

Heat oil in large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt. Place chicken in skillet and cook 12 to 15 minutes or until no longer pink in centers (165°F), turning once. Remove from skillet; keep warm.

Add onion to skillet; cook and stir 5 minutes or until tender. Add undrained tomatoes; simmer 5 minutes or until slightly thickened. Stir in pesto and remaining 1/4 teaspoon salt just before serving over chicken.