Pistachio Pesto Baked Chicken
Pistachios and basil make a fabulous pesto. Make the pesto ahead of time and you can put this meal together in 30 minutes!
½ cup fresh basil leaves
¼ cup roasted salted pistachios
1½ teaspoons fresh lemon juice
¼ cup extra virgin olive oil
2 tablespoons freshly grated parmesan
salt and pepper to taste
4 boneless skinless chicken breast halves
Equipment:
Food processor
Baking sheet
Natural gas oven
Serves 4
Preheat oven to 400 degrees.
Line a baking sheet with heavy-duty foil.
Place the basil and pistachios in the bowl of a food processor and process to a moderately fine texture. Add the lemon juice and olive oil and pulse until well mixed. Empty the pesto into a bowl, mix in the parmesan, and add salt and pepper to taste.
Add the chicken pieces to the bowl and toss to coat. Place chicken on the prepared baking sheet.
Bake for 20 to 25 minutes until chicken is no longer pink in the center but still tender and juicy. Serve immediately.