Red Pesto Chicken

Red Pesto simply adds sun-dried tomatoes to the traditional green pesto recipe for a little warmer taste and appearance.

Ingredients

• 3 tablespoons olive oil  · 
• 4 part-boned, skinless chicken breasts  · 
• 1 medium red onion  · 
• 3 tablespoons red pesto  · 
• 1¼ cups Bordeaux style red wine  · 
• 1¼ cups water  · 
• Salt and freshly ground black pepper  · 
• 4 oz seedless red grapes, halved lengthwise  · 
• Fresh basil leaves to garnish  · 

Instructions

Heat 2 tbsp of the olive oil in a large frying pan; add the chicken breast and sauté over medium heat for about 5 minutes until they have changed color on all sides. Remove with a slotted spoon and drain on paper towels.

Cut the onion in half, through the root. Trim off the root, and then slice the onion halves lengthwise to create thin wedges.

Heat the remaining oil in the pan, add the onion wedges and red pesto and cook gently, stirring constantly, for about 3 minutes, until the onion is softened, but not browned.

Add the wine and water to the pan and bring to a boil, stirring, then return the chicken to the pan and add salt and pepper to taste.

Reduce the heat, and then cover the pan and simmer gently for about 20 minutes or until the chicken is tender, stirring occasionally.

Add the grapes to the pan and cook over low to medium heat until heated through, then taste the sauce for seasoning. Serve the chicken hot over the Arugula as a first course or over polenta as a main course.

NOTE: To serve as a first course use boneless chicken breasts and cut in half. Red Pesto can be found in gourmet or Italian food specialty stores.