Dirty Kitchen Secrets

Chicken in a yogurt pesto marinade

Posted on 18. Apr, 2008 by Bethany in Recipes

I had a bit of pesto left over so I decided to use it in marinating chicken (I hate wasting food!).  Something you’ll see plenty in my kitchen is food recycling within 24 hours! The reviews were great, so I thought I’d share it with you:

• 8 chicken tenders or 4 chicken breasts sliced lengthwise once- washed and dried
• 1 tablespoon or more left over pesto
• 4 tablespoon yogurt
• 125ml red/white wine or beer
• 5 tablespoon parmesan
• 1 onion-quartered
• 2 mushrooms- sliced to your liking
• salt and pepper to taste

Combine pesto (you can use half now and the other half just before serving), yogurt, wine, salt and pepper to taste. Add chicken and make sure it is well marinated. Let sit for a few hours, overnight is always preferable. The way I cooked this was in the oven, again if you live in a warm climate skewer all the ingredients (add parmesan to the marinade) and throw it on the barbie! Otherwise, place the chicken and the marinade in a baking dish add the onions, mushrooms, mix well and bake for about 30 minutes on 180c. Pull out of oven and mix in more pesto if available, sprinkle with parmesan and serve.

A minimal recipe but delicious results!

Tags: chicken, dinner, lunch, pesto, Yoghurt