Pesto Chicken Breast with Fresh Herbs
Ingredients
- 800 g (1.76 pounds) boneless skinless chicken breasts
- 50 g (1.76 ounces / 2 cups packed) fresh basil leaves
- 30 g (1.06 ounces / 1/4 cup) pine nuts
- 2 cloves garlic minced
- 50 g (1.76 ounces / 1/2 cup) grated Parmesan cheese
- 90 ml (6 tablespoons) extra-virgin olive oil
- 15 ml (1 tablespoon) freshly squeezed lemon juice
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish
Instructions
1. Make pesto by combining basil pine nuts garlic Parmesan cheese lemon juice salt and pepper in a food processor and pulse until coarsely chopped
2. With the motor running slowly drizzle in olive oil until smooth
3. Transfer half the pesto to a serving bowl and reserve the rest
4. Place chicken breasts in a shallow dish and pour the remaining pesto over them turning to coat evenly
5. Cover and refrigerate for 30 minutes to 2 hours
6. Heat a large skillet over medium-high heat
7. Remove chicken from pesto letting excess drip off
8. Sear chicken for 5 to 7 minutes per side until golden brown and internal temperature reaches 165°F
9. Serve hot garnished with chopped fresh parsley and a dollop of reserved pesto
Tools
- baking sheet
- parchment paper
- blender
- food processor
- bowl
- spoon
- measuring cups
- measuring spoons
- cutting board
- knife
- refrigerator
- oven
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