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    Pesto Crusted Chicken Breasts


    Source of Recipe


    Bon Appetit March 2002


    Recipe Introduction


    This can be made quick - if you have pesto ready to go in freezer or buy store bought.


    List of Ingredients


    • 7 oz pesto
    • 1/2 cup chopped walnuts
    • 4 tbsp fresh lemon juice
    • 1 tsp grated lemon peel
    • 4 skinless chicken breast halves with bones
    • 1 tbsp olive oil
    • Salt and pepper
    • Lemon wedges


    Instructions


    1. Preheat oven to 425
    2. Blend pesto and chopped walnuts with 2 tbsp lemon juice and grated lemon peel in a food processor just until combined.
    3. Place chicken on large rimmed baking sheet.
    4. Coat chicken with pesto mixture.
    5. Drizzle with oil.
    6. Bake chicken until cooked through about 30 minutes.
    7. Transfer chicken to a platter and tent with foil.
    8. Strain pan juices into small bowl pressing on solids in strainer to extract as much liquid as possible.
    9. Whisk in remaining 2 tbsp lemon juice.
    10. Season sacue to taste with salt and pepper.
    11. Spoon sauce over chicken.
    12. Garnish with lemon wedges to serve
 

 

 

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