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:

Quickview
451k Calories
28g Protein
34g Total Fat
7g Carbs
12% Health Score
Limit These
Calories
451k
23%

Fat
34g
53%

  Saturated Fat
5g
33%

Carbohydrates
7g
2%

  Sugar
2g
3%

Cholesterol
76mg
25%

Sodium
595mg
26%

Get Enough Of These
Protein
28g
57%

Vitamin B3
11mg
60%

Selenium
36µg
53%

Vitamin B6
0.93mg
47%

Phosphorus
289mg
29%

Manganese
0.52mg
26%

Vitamin A
1038IU
21%

Vitamin B5
1mg
17%

Potassium
500mg
14%

Magnesium
53mg
13%

Copper
0.27mg
13%

Vitamin C
8mg
10%

Calcium
101mg
10%

Vitamin B1
0.13mg
8%

Vitamin B2
0.14mg
8%

Fiber
1g
8%

Zinc
1mg
7%

Iron
1mg
7%

Vitamin E
0.84mg
6%

Folate
22µg
6%

Vitamin B12
0.23µg
4%

Vitamin K
2µg
3%

covered percent of daily need
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