Chicken with Sun-Dried Tomato Pesto

AuthorjenniferCategory

Yields4 Servings

 1 cup sun-dried tomatoes, rinsed
 2 garlic cloves
 ½ cup walnuts, raw
 4 boneless, skinless chicken breast
 3 tbsp extra virgin olive oil, divided
 2 garlic cloves, crushed
 8 cups spinach

1

Preheat oven to 350°F.

2

In a food processor, combine the sun-dried tomatoes, garlic, and walnuts to make a chunky pesto.

3

Place chicken breasts between waxed paper and lightly pound them with a meat cleaver.
Make a 2-inch pocket in the thicker end of the breast and stuff with 1 to 2 tablespoons of the pesto. Secure the pocket with a toothpick.

4

Heat oil in an ovenproof skillet to medium heat. Sauté the chicken for 3 minutes on each side until slightly browned.
Place pan in oven for about 12 minutes until chicken is fully cooked.

5

Meanwhile, heat a skillet over medium heat and add the remaining olive oil and crushed garlic. Heat for 1 minute and then add the spinach.
Cook just until the spinach wilts.

Nutrition Facts

Serving Size 1/4

Servings 4

Ingredients

 1 cup sun-dried tomatoes, rinsed
 2 garlic cloves
 ½ cup walnuts, raw
 4 boneless, skinless chicken breast
 3 tbsp extra virgin olive oil, divided
 2 garlic cloves, crushed
 8 cups spinach

Directions

1

Preheat oven to 350°F.

2

In a food processor, combine the sun-dried tomatoes, garlic, and walnuts to make a chunky pesto.

3

Place chicken breasts between waxed paper and lightly pound them with a meat cleaver.
Make a 2-inch pocket in the thicker end of the breast and stuff with 1 to 2 tablespoons of the pesto. Secure the pocket with a toothpick.

4

Heat oil in an ovenproof skillet to medium heat. Sauté the chicken for 3 minutes on each side until slightly browned.
Place pan in oven for about 12 minutes until chicken is fully cooked.

5

Meanwhile, heat a skillet over medium heat and add the remaining olive oil and crushed garlic. Heat for 1 minute and then add the spinach.
Cook just until the spinach wilts.

Chicken with Sun-Dried Tomato Pesto

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