Baked Chicken with Sun-Dried Tomato Pesto |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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MMMmmm-sounds good! Haven't tried yet-posting for safe-keeping:) Ingredients:
4 boneless chicken breasts, with or without skin |
1/2 cup sun-dried tomato packed in oil |
2 tablespoons oil, from jar of oil-packed sun-dried tomatoes |
1/4 cup packed fresh basil leaf |
2 1/2 tablespoons grated parmesan cheese |
1 clove garlic |
1/8 teaspoon fresh ground black pepper |
Directions:
1. Preheat oven to 500*F.
2. Line a 13x9 baking pan with foil; arrange chicken in the pan.
3. Combine the sun-dried tomatoes, 2 Tbsp.
4. of the oil, basil, Parmesan cheese, garlic, and pepper in a food processor; whirl until smooth.
5. Spread about half (around 1/4 cup) of the pesto over the chicken.
6. Bake about 15-20 minutes, or until juices run clear; remove pan from oven.
7. Heat the broiler.
8. Spread the remaining pesto over the chicken; broil 6 from heat for 3-5 minutes, or until browned.
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