Red Pepper Pesto Chicken

Last night we had red pepper pesto chicken over rice. It's one of Daryl's favorite meals. For this particular recipe I can't give many exact measurements because I just do a little of this and a little of that.

1 jar roasted red bell peppers
Olive oil (approximately 1 TBSP)
Balsamic vinegar (approximately 1-2 TBSP)
Garlic (approximately 2-4 cloves, minced)
Shredded parmesan cheese, not the grated stuff (approximately 1/4 cup)
Basil (approximately 1 tsp)
Oregano (approximately 1 tsp)
Black pepper (approximately 1/8 tsp)
-- They may be difficult to find, but I also add 3-4 Mezzetta: Napa Valley Bistro - Mediterranean Antipasto olives along with 2-4 cloves of the garlic from the jar.

Put all into a food processor or blender, pulse/process until it's a pesto consistency - I usually pulse a few times, then process about 15-20 seconds.

Boneless skinless chicken breast (one breast for each person served)
1 TBSP olive oil

Dice chicken into bite size chunks... add to a pan with the oil. Cook chicken until no longer pink, approximately 5 minutes. Pour the pesto into the pan and heat on med - med/low ... just until it's warmed through - approximately 5 or 10 minutes.

Serve chicken/pesto mixture over a bed of white or brown rice.

Above pesto recipes serves 2-4 depending on portion size and if there are any sides.