Red Pesto Chicken Casserole

750g boneless, skinless chicken thighs – cut into bite-sized pieces

Salt & Pepper

1 Tbsp Olive Oil / butter/ or combination

1/3 c Red Pesto

1 ¼ c cream

2/3 c olives

1 c feta cheese – cubed

1 clove garlic – crushed

Chopped fresh basil

Method:

1.        Pre-heat oven to 200C.

2.        Season the chicken with salt and pepper. Fry the chicken pieces in oil / butter until golden.

3.        Combine pesto & cream in a bowl.

4.        Place chicken in a oven-proof dish. Add the feta, olives and garlic, as well as the pesto – cream mixture.

5.        Bake for 20-30 minutes, until dish is bubbly and brown around the edges.

6.        Garnish with chopped basil.

7.        Serve with cauli-rice.