Ingredients

The following ingredients have 4 Servings
  • 2 tbsp Olive Oil
  • 400 g Chicken Thighs
  • Salt to taste
  • 1/4 tsp Freshly Cracked Black Pepper
  • 1 tbsp Butter
  • 1 tbsp Flour
  • 1 cup Milk
  • 1/2 cup Basil Pesto
  • 1/4 cup Cherry Tomatoes (Cut into half)
  • 1/4 cup Yellow Bell Pepper (Cut into stripes)
  • 1/4 cup Red Bell Pepper (Cut into Stripes)
  • 1/2 cup Mozzarella Cheese (Grated)

Instruction

  • Pre heat the oven to 180 degrees C.
  • Heat oil in an oven safe pan. 
  • Once the oil is hot, add chicken in the pan and season with salt and pepper.
  • Cook for 3-4 minutes on each side until chicken is nicely browned.
  • Remove the chicken from the pan on a plate.
  • Add butter in the same pan.
  • Add flour and cook until flour is slightly browned.
  • Now add milk and mix well to make a lump free sauce.
  • Cook until sauce thickens.
  • Add pesto in the sauce and mix well.
  • Adjust salt and pepper.
  • Transfer the chicken in the pan.
  • Add cherry tomatoes and bell pepper in the pan. 
  • Bake the chicken for 15-20 minutes.
  • Take out the pan from the oven and sprinkle cheese on top.
  • Bump the oven temperature to 230 degrees C.
  • Bake the chicken for another 5-6 minutes until the cheese starts to brown.
  • Garnish with chopped parsley and basil leaves.
  • Serve hot with some bread or pasta.