Pan-Fried Chicken With Red Pepper Pesto |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe was created by Jeanne Besser and printed in the Atlanta Journal Constitution. Ingredients:
2 (8 ounce) jars roasted red peppers, drained well |
2 tablespoons toasted pine nuts |
2 tablespoons freshly grated parmesan cheese |
1 tablespoon garlic-flavored olive oil |
4 boneless skinless chicken breasts |
Directions:
1. In a food processor, combine red peppers, pine nuts and Parmesan cheese and process until pureed. With machine running, drizzle in olive oil. Set aside.
2. In a large well-oiled skillet over medium heat, add chicken and cook for 4 to 6 minutes per side, or until cooked through.
3. Transfer to serving plate and top chicken with pesto.
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