Ingredients for Baked Chicken With Sun Dried Tomato Pesto
- Boneless Chicken Breasts
- Sun Dried Tomato Packed In Oil
- Oil
- Fresh Basil Leaf
- 1/2 cup grated parmesan cheese
- 2 cloves garlic
- Fresh Ground Black Pepper
How to Make Baked Chicken With Sun Dried Tomato Pesto
- Preheat oven to 375°F (190°C).
- In a food processor, combine sun-dried tomatoes, basil, garlic, pine nuts, parmesan cheese, olive oil, lemon juice, and salt & pepper. Process until a smooth paste forms.
- Place chicken breasts in a baking dish.
- Spread the sun-dried tomato pesto evenly over the chicken breasts.
- Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before serving. Garnish with extra basil or parmesan cheese, if desired.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
0g
Fat
27g
Carbs
1g