Chicken in a Yogurt Pesto Marinade

I had a bit of pesto leftover from last night’s dinner, so I decided to use it in marinating some chicken. I dislike wasting food and as a result recycled food is something you see often in my kitchen. The 4 reviews it received were great, so I thought I’d share it with you:

  • 8 chicken tenders or 4 chicken breasts, slice lengthwise once- wash and pat dry
  • 1 heaping tbsp or more of leftover pesto
  • 4 tbsps yogurt
  • 125ml white wine or cider
  • 1 onion-quartered
  • 2 mushrooms- sliced to your liking
  • 5 tbsps Parmesan
  • salt and pepper to taste

Combine the pesto (you can use half now and the other half just before serving which gives it a little more oomph), yogurt, wine, salt and pepper to taste, preferably in a oven-proof dish (saves on washing up). Add the chicken, toss it in the marinade to coat it well, cover the dish with cling film and set it aside for a couple hours or overnight in the fridge. The way I cooked this was in the oven though if you live in a warm climate then by all means skewer all the ingredients (omit Parmesan) and throw it on the barbie! Otherwise, place the chicken and the marinade in a baking dish (if it isn’t already, see above), add the onions and mushrooms, mix well, and then sprinkle over the Parmesan and bake uncovered for approximately 25 minutes on 180c. Once cooked, remove the dish from the oven and mix in more pesto if available. Serve immediately, with pasta or wild rice or just a salad.


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One Response to “Chicken in a Yogurt Pesto Marinade”
  1. CptCanuck 22 April 2008 at 11:15 pm #

    This one sounds delicious.

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