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Serves 4 |
Roasted Chicken with Almond Pesto
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Ingredients:
- Cooking spray
- 4 boneless, skinless chicken breast halves (about 5 oz ea)
- salt and ground black pepper
- 1/2 cup thinly sliced oil-packed sundried tomatoes
- 3/4 slivered almonds
- 2 packed cups fresh basil leaves (about 2.5 oz)
- 1/3 cup grated Parmesan cheese
- 1/4 cup reduced-sodium chicken broth
- 1/4 cup olive oil
- 3 cloves garlic, chopped
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Preparation:
- Preheat oven to 400 degrees. Coat a shallow roasting pan with cooking spray.
- Season both sides of chicken with salt and pepper and place in prepared pan.
- Top chicken with sundried tomato slices.
- Roast 25-30 minutes, until chicken is cooked through.
- Meanwhile, to make the pesto:
- Place almonds in a small dry skillet and set pan over medium heat.
- Cook 3 minutes, until almonds are golden brown, shaking the pan frequently to prevent burning.
- Transfer 1/2 cup of toasted almonds to blender (reserving remaining 1/4 cup for garnish).
- Add basil, Parmesan cheese, chicken broth, olive oil, and garlic.
- Process until smooth and well-blended.
- Season to taste with salt and pepper.
- Transfer chicken to serving platter.
- Spoon pesto over top.
- Sprinkle reserved almonds over top and serve.
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