Pesto-Crusted Chicken Breasts
Pesto-Crusted Chicken Breasts takes roughly 45 minutes from beginning to end. For $2.42 per serving, you get a beverage that serves 4. One serving contains 453 calories, 29g of protein, and 34g of fat. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. 36 people were impressed by this recipe. Head to the store and pick up lemon wedges, olive oil, lemon peel, and a few other things to make it today. It is brought to you by Epicurious. With a spoonacular score of 65%, this dish is good. Similar recipes are Peanut-crusted Chicken Breasts, Walnut-crusted Chicken Breasts, and Cornmeal-Crusted Chicken Breasts.
Servings: 4
Ingredients:
4 skinless chicken breast halves with bones
4 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
Lemon wedges
1 tablespoon olive oil
1 7-ounce package purchased refrigerated pesto
1/2 cup chopped walnuts
Equipment:
oven
baking sheet
aluminum foil
sieve
bowl
frying pan
whisk
Cooking instruction summary:
Preparation Preheat oven to 425°F. Blend pesto, chopped walnuts, 2 tablespoons lemon juice, and grated lemon peel in processor just until combined. Place chicken on large rimmed baking sheet. Coat all of chicken with pesto mixture. Drizzle with oil. Bake chicken until cooked through, about 30 minutes. Transfer chicken to platter. Tent with foil. Strain pan juices into small bowl, pressing on solids in strainer to extract as much liquid as possible. Whisk in remaining 2 tablespoons lemon juice. Season sauce to taste with salt and pepper. Spoon sauce over chicken. Garnish with lemon wedges and serve.
Step by step:
1. Preheat oven to 425°F. Blend pesto, chopped walnuts, 2 tablespoons lemon juice, and grated lemon peel in processor just until combined.
2. Place chicken on large rimmed baking sheet. Coat all of chicken with pesto mixture.
3. Drizzle with oil.
4. Bake chicken until cooked through, about 30 minutes.
5. Transfer chicken to platter. Tent with foil.
6. Strain pan juices into small bowl, pressing on solids in strainer to extract as much liquid as possible.
7. Whisk in remaining 2 tablespoons lemon juice. Season sauce to taste with salt and pepper. Spoon sauce over chicken.
8. Garnish with lemon wedges and serve.
Nutrition Information:
covered percent of daily need
