Pesto Chicken
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
6 people
-
Calories
436 kcal
-
Course
Dinner
-
Cuisine
American, Italian-American Fussion
Pesto Chicken
Report
Pesto Chicken made with fresh basil, spinach, garlic, walnuts and Parmesan cheese to make each bite irresistible!
Share:
Ingredients
Chicken
- 2 ½ pounds boneless skinless chicken breast pounded to ¾-inch thickness
- 1 tablespoon olive oil
- salt and pepper to taste
Pesto
- ½ cup extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup packed basil
- 1 cup packed baby spinach
- 3 cloves unpeeled garlic
- ¼ cup walnuts plus more for garnish
- ¼ cup grated Parmesan cheese plus more for garnish
- 1 cup diced tomatoes
Instructions
Chicken
- Preheat the oven to 450 degrees Fahrenheit. Drizzle 1 tablespoon olive oil on both sides of 2 ½ pounds boneless skinless chicken breast. Season it with salt and pepper to taste then place the chicken in a 13 x 9 x 2-inch baking dish.
- Bake the chicken until it reaches an internal temperature of 165 degrees Fahrenheit, about 15 to 18 minutes.
Pesto
- Place 1 cup packed basil and 1 cup packed baby spinach in a resealable plastic bag. Use a rolling pin to lightly bruise the herbs and greens. Transfer to a food processor or blender.
- Heat a medium-sized skillet over medium heat. Toast 3 cloves unpeeled garlic until the outsides are lightly browned, shaking the pan occasionally, about 8 minutes. Remove the garlic skin and add it to a food processor.
- Place ¼ cup walnuts in the same pan and toast over medium heat, 3 to 4 minutes. Transfer to the food processor.
- Add ½ teaspoon kosher salt and ¼ teaspoon black pepper to the food processor. Process the pesto mixture by pulsing five times to help break down the greens.
- Turn the food processor on low speed, as it's running slowly drizzle in ½ cup extra-virgin olive oil until a smooth pesto with some smaller pieces is formed, about 10 seconds from start to finish.
- Add ¼ cup grated parmesan cheese to the pesto and process on low speed for 5 seconds. Taste and season the sauce with salt and pepper as desired. Transfer pesto to a small bowl.
- Brush some pesto sauce on each cooked chicken breast. Transfer to a serving platter.
- Top chicken with additional chopped walnuts and parmesan cheese, and 1 cup diced tomatoes. Serve extra pesto sauce on the side.
Nutrition Information
Show Details
Calories
436kcal
(22%)
Carbohydrates
3g
(1%)
Protein
43g
(86%)
Fat
27g
(42%)
Saturated Fat
5g
(25%)
Cholesterol
125mg
(42%)
Sodium
486mg
(20%)
Potassium
842mg
(24%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
819IU
(16%)
Vitamin C
9mg
(10%)
Calcium
88mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 3g | 1% |
| Protein | 43g | 86% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 125mg | 42% |
| Sodium | 486mg | 20% |
| Potassium | 842mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 819IU | 16% |
| Vitamin C | 9mg | 10% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
