RAVIOLI WITH SUN-DRIED TOMATO PESTO AND CHICKEN

For tomato pesto

• 200 g sundried tomatoes
• 100 g Parmesan cheese grated
• 80 g pine nuts
• 1 clove of garlic
• 50 ml olive oil

 For the chicken

• 1 fillet of chicken
• 1/2 tsp. thyme
• 1/2 tsp. basil
• 1/2 tsp. rosemary
• 1/2 cup of oil
• 1/2 lemon

For the pesto

Peel the garlic and remove the green part. Add all the ingredients to a blender and beat them until the mixture is homogenized.

For the chicken

Cut the fillet into thin strips. In a bowl, mix all other ingredients. Marinate the chicken in the mixture for at least one hour.

In a preheated  oven (200°C) , bake the chicken for about 5 minutes on each side until it gets a golden color.

Boil the ravioli according to the manufacturer's instructions.

Serve by spreading the pesto of sun-dried tomatoes over the pasta and add chicken slices on the top.