Almond Pesto Chicken
"A bit of a charge from traditional pesto -I usually have this with rice or pasta."
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
gluten free
red meat free
shellfish free
contains dairy
- 1/2 teaspoon salt
- 6 tablespoons olive oil
- 1/4 cup parmesan cheese
- 1/2 teaspoon pepper
- 2 cloves garlic
- 1 cup fresh basil
- 3 tablespoons cider vinegar
- 2 tablespoons fresh basil
- 1/4 cup almonds
- 2.5 lbs chicken breasts
- 1 lb tomatoes
- Carbohydrate 4.76359104166667 g
- Cholesterol 126.824632 mg
- Fat 35.0877267604167 g
- Fiber 1.71833753079176 g
- Protein 43.89291839375 g
- Saturated Fat 8.22385318416667 g
- Serving Size 1 1 Serving (303g)
- Sodium 225.886559625 mg
- Sugar 3.04525351087491 g
- Trans Fat 2.18005558208334 g
- Calories 514 calories
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 tomatoes and add the remaining 2 tbs basil, 2 tbs olive oil. 1/8 tsp pepper, and the cider vinegar, and serve over the chicken.
