PESTO CHICKEN
PESTO CHICKEN
Serves: 8
Prep Time: 15 minutes
Cook Time: 20 minutes
Ready In: 35 minutes
Accommodates: PHASE 1
The reality is, I could eat this pesto sauce by the spoonful, daily, without shame, and without getting tired of it.
It’s just too bad that basil is seasonal in my garden and only grows for half of the year.
This recipe makes quite a bit, so feel free to refrigerate or freeze any leftover sauce.
INGREDIENTS
Pesto Sauce:
DIRECTIONS
*Cutting the chicken this way is optional but a great way to ensure more flavor is obtained throughout the meat and also allows it to cook quickly and thoroughly.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ready In: 35 minutes
Accommodates: PHASE 1
The reality is, I could eat this pesto sauce by the spoonful, daily, without shame, and without getting tired of it.
It’s just too bad that basil is seasonal in my garden and only grows for half of the year.
This recipe makes quite a bit, so feel free to refrigerate or freeze any leftover sauce.
INGREDIENTS
- 2 lbs chicken breasts
Pesto Sauce:
- 3/4 cup olive oil
- 2 cups fresh basil
- 1 cup walnuts
- 4 cloves garlic
- 1/2 tsp salt
- Pepper to taste
DIRECTIONS
- Preheat oven to 400 degrees. Slice chicken breasts horizontally* and arrange on a 9 x 13 glass baking dish.
- In a powerful blender, place the olive oil, basil, walnuts, garlic, salt, and pepper. Blend until mostly smooth. Fine bits from the walnuts are okay. Add more salt if desired.
- Add 1/2 cup pesto sauce to the chicken. Rub each chicken, top and bottom with sauce. Place in the preheated oven for 20 minutes or until no longer pink in the center.
- Reserve remaining pesto sauce as additional topping for the chicken or vegetables.
- The sauce will keep in the refrigerator for 2 days tightly sealed.
*Cutting the chicken this way is optional but a great way to ensure more flavor is obtained throughout the meat and also allows it to cook quickly and thoroughly.