- Chicken breast - 450g
- Pesto - 3 tbsp
- Olive oil - 1 tbsp
- Cherry tomatoes – 1 cup
- Salt, pepper - to taste
- Coconut milk – ½ cup
- Wheat flour - 1 tbsp
- Parmesan - 1 tsp
- Fresh basil - 3-4 sprigs
Wash the breast and remove excess moisture. Place in a zip-lock bag.
Add salt and pepper to the breast and 2 tablespoons of pesto. You can use a trusted brand of pesto or make your own sauce with basil, olive oil, parmesan, pine nuts, salt, spices, and garlic.
Let the air out of the bag, close the zip, and shake the breast to spread the sauce evenly. Leave it on for 30-60 minutes.
Pour coconut milk into a bowl, add a spoonful of pesto, salt and pepper. Stir so that there are no lumps of flour.
Heat oil in a frying pan. Place the breast in a skillet and fry on both sides for 5 minutes. Heat it slightly.
Cut the finished breast into slices, serve with the tomatoes. Top the fields with sauce, sprinkle with Parmesan cheese and add fresh basil.
You can add 7g of carbs to this dish if you serve 100g of cooked brown rice with a serving.