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Chicken with sun-dried tomatoe/roasted garlic pesto

Submitted by: Mary on 07/26/2003
2619 views
2.66 avg rating
180 votes
 
 
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Ingredients

PESTO:

1 Whole head garlic
3 T Extra virgin olive oil
1 C Sun-dried tomatoes (in olive oil)
1/3 C Fresh, flat-leaf parsley sprigs
2 T Green onion tops, chopped
2 T Pine nuts
2 T Fresh grated parmesan cheese


CHICEKN:

4 Large chicken breasts
5 T Extra virgin olive oil
Salt/pepper to taste
1/2 T Dried basil
1/2 T Dried oregano

Directions

PESTO:



Preheat oven to 325F.



Slice top off the head of garlic and place the garlic in a small baking dish. Rub it with 2 teaspoons of the olive oil.



Bake 30 to 35 minutes, or until soft. Allow to cool, then squeeze the garlic puree from its papery wrapper into a blender container or the bowl of a food processor fitted with a small metal blade.



Add tomatoes, parsley, green onion tops, and pine nuts. Process until finely minced. Add remaining oil and cheese, process until blended. Set aside.



CHICKEN:



Place oil in a large skillet, add chicken breasts. Sprinkle salt and pepper.



Add basil and oregano.



Cook chicken breasts until no longer pink, juices run clear and they are lightly golden.



Cover each chicken breast with the reserved pesto sauce and heat until warmed.

Servings

4

Calories

4

Time to prepare

25 minutes

Difficulty

Easy
 

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