Sundried tomato pesto chicken

sundried feta fresh-parsley brown-onions chicken

This is a real tastebud treat. It is a simple, quick-and-easy meal that will wow any hungry crowd.


  • 4-6 raw chicken breasts
  • 2 Packets Ina-Paarmans sundried tomato pesto
  • 3 Discs reduced fat feta cheese
  • 100g parsley, chopped
  • 3 small onions quartered
  • Baking dish
  • Teaspoon butter or baking paper
  • Tin Foil

For an even tastier treat add the following:

4-5 Gherkins roughly chopped
Roughly chopped green or black olives
4 pickled artichokes, roughly chopped


Preheat oven to 180 degrees. Cut 2-3 slits diagonally across the raw chicken breast approx. 1/2cm thick.  Crumb the feta and mix with the sundried tomato pesto and parsely in mixing bowl. Add extra ingredients if desired. Grease the baking dish with butter or line with baking paper. Tightly pack the chicken breasts and quartered onions in baking dish. Scoop a generous layer of tomato-feta mixture onto each breast and cover onionstoo. Cover dish with tin foil and bake in oven for 25-30min. Chicken must been cooked thoroughly.

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