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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A bit of a change from traditional pesto - I usually have this with rice or pasta. Ingredients:
2 cloves garlic |
1/4 cup almonds |
1 cup fresh basil, plus |
2 tablespoons fresh basil |
6 tablespoons olive oil |
1/4 cup parmesan cheese, grated |
1/2 teaspoon salt |
3/8 teaspoon pepper |
2 1/2 lbs chicken breasts |
1 lb tomato |
3 tablespoons cider vinegar |
Directions:
1. Chop the garlic, almonds, and 1 cup basil in a food processor.
2. Add 1/4 cup oil, the Parmesan, salt, and 1/4 tsp pepper.
3. Spoon 1/2 of the pesto over the chicken and broil on a foil-covered pan for 10 minutes.
4. Turn chicken, top with remaining pesto, and broil another 8-10 minutes.
5. Chop the tomatos and add the remaining 2 tbs basil, 2 tbs olive oil, 1/8 tsp pepper, and the cider vinegar, and serve over the chicken.
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