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  • Writer's pictureLisa Jarvis

Pesto Chicken

Ok so today I was craving fresh basil pesto...this happens sometimes. Unfortunately my basil plant is no longer growing since it is winter. So I bought some fresh basil at the store and made this beautiful Pesto Chicken with it. You can buy a jar of pre-made pesto at the store and it will be Ok, but it just can't compare to the fresh taste and bright color of homemade pesto! Making it yourself, literally takes two minutes in the food processor! But either way, this dish is a winner!

Here's what you need:

4-6 Chicken breasts, boneless, skinless, pounded out thin

1 T olive oil

1 cup cherry tomatoes

To make your pesto:

2 1/2 cups fresh basil leaves

1 large or 2 small garlic cloves, minced

3/4 cup grated parmesan

1/2 cup pine nuts ( or walnuts)

salt and pepper to taste

1/2 cup olive oil

Fresh shredded parmesan to garnish (optional)

Make your pesto first. Put all ingredients for the pesto except the olive oil into the processor. Pulse until it is a coarse mixture. With the processor going, drizzle the olive oil in slowly until it is fully mixed. Set this aside.

Heat the tablespoon of olive oil in a large skillet on medium high heat. Place the chicken in the hot oil. Carefully spread some pesto on the side facing up on each chicken breast. Allow it to brown on that first side, then turn. Spread more pesto on the other side. Continue to cook the chicken on medium heat, basting it with the pesto and olive oil from the bottom of the pan. You can flip it again if you like, continuing to baste it until it is cooked through. Transfer the chicken to a serving platter. Cover to keep warm. Toss the cherry tomatoes in the same skillet the chicken was in. Saute until the tomatoes are blistered. Remove and transfer to the serving platter with the chicken. Top each piece of chicken with a little of the extra pesto and the shredded parmesan if you like! Enjoy!


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