Friday, October 16, 2009

PostHeaderIcon Recipe Friday: Sun-dried Tomato Pesto-Crusted Chicken

  • 1 cup sun-dried tomatoes packed in olive oil
  • 2 garlic cloves, quartered
  • 1 cup packed fresh basil leaves
  • 1/2 cup freshly grated Parmesan cheese
  • Salt
  • Freshly ground black pepper
  • 1 1/2 tablespoons vegetable oil
  • 6 boneless, skinless chicken breast halves

Preheat oven to 375°F.

In a food processor, blend tomatoes, garlic and basil. Add Parmesan. Salt & pepper to taste. Set aside.

Season chicken with pepper only -- the pesto will provide the salt flavor -- and brown in vegetable oil.

Remove from skillet, coat in pesto and place in a baking dish. Roast for 25-30 minutes. Chicken should be fork-tender.

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