Wednesday, August 19, 2009

Baked Pesto Chicken

Serves 2

  • 2 frozen boneless skinless chicken breasts
  • 2 cups fresh basil
  • 2-3 large garlic cloves
  • 1/3 cup of extra virgin olive oil
  • 1/4 cut pine nuts
  • 1/4 cup Parmesan cheese
Pesto directions:
  1. In your food processor pulse the basil, garlic and pine nuts a few times to a coarse mixture.
  2. Turn the processor to on and stream in 1/3 cup of olive oil. This should only take a few seconds.
  3. Empty mixture in a mixing bowl and stir in the cheese.
  1. Place chicken breasts in a baking dish (I used an 8x8 glass dish) and coat with pesto.
  2. Marinate in your refrigerator at least 6-8 hours or until the chicken has thawed. Doing this the night before would work well too.
  3. Bake in a 375 degree oven for 35-40 minutes or until done.

I served this with penne pasta and a Parmesan cream sauce. Phillip was somewhat skeptical of "the green stuff" as he hadn't had pesto before and really enjoyed this. I'll definitely make it again.