How to Make Pesto Chicken
- cook TIME 25 mins
- prep TIME 10 mins
- total TIME 35 mins
Ingredients (14)
- 26 oz skinless boneless chicken breast
- 1 oz spinach leaves
- 0.5 oz basil leaves
- 0.5 oz shallot sliced
- 1 oz pine nuts
- 0.5 oz garlic sliced
- 0.5 oz parmesan cheese shredded, divided
- 4 1/2 tbsp olive oil
- 8 oz cherry tomatoes
- 12 oz canned chickpeas
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tsp lemon juice
- 2 tbsp parsley
INSTRUCTIONS
Prep:
Chop the spinach leaves, stems removed.
Pick the fresh basil leaves.
Slice the shallot.
Slice the garlic.
Shred the parmesan cheese.
Squeeze the fresh lemon juice.
Cook:
Butterfly the chicken breast: Place 26 oz chicken breast on a clean work surface. Holding a long, sharp knife parallel to the long side of the breast, carefully saw through it almost to the end, taking care not to cut all the way through.
Boil the basil and spinach: Bring a pot of water to a boil. Add 1 oz spinach and 0.5 oz basil to the pot and cook for 30 seconds. Then transfer the spinach and basil to an ice water bowl and squeeze them well.
Blend the pesto sauce: Put the boiled spinach, basil, 0.5 oz shallot, 1 oz pine nuts, 1/2 tsp black pepper, 0.5 oz garlic, 1/2 tsp salt, 4 1/2 tbsp olive oil, 0.25 oz parmesan cheese, and 1 tsp lemon juice into a food processor and blend until smooth.
Brush the chicken breast with pesto sauce: Smother the chicken breast with the pesto sauce on all sides.
Bake the chicken and vegetables: Arrange the chicken breast, 8 oz cherry tomatoes, and 12 oz canned chickpeas on a baking tray lined with parchment paper. Bake at 450 ℉ for 20 minutes.
Serve the chicken: Garnish the chicken with 0.25 oz parmesan cheese and 2 tbsp parsley and serve the dish hot.
